Szechuan Pepper Pork Stir Fry

Cook Time 15 minutes

Servings 4

Ingredients

1 tbsp peanut oil or neutral oil

1 tbsp crushed Szechuan pepper

1 tbsp crushed coriander seeds

2 tsp crushed cumin seeds

Salt, to taste

3 stalks of shallots (green onions, spring onions), finely chopped whites and greens separated

1 thumb-sized piece of ginger, finely chopped

4-6 cloves of garlic, finely chopped

2 bird's eye chillies, finely chopped (optional)

¼ cup chopped or grated preserved radish (optional)

500g fatty pork mince

400g beans, chopped in half

1 tbsp chicken bouillon powder

2 tbsp light soy sauce

1 tbsp fish sauce

1 tsp dark soy sauce

2 tsp sugar (optional)

1 packet of egg noodles

Coriander leaves, for garnish

Method

In a large skillet or wok, heat the neutral oil over high heat. Add the Szechuan pepper, coriander seeds, and cumin seeds. Toast for 15 seconds until fragrant.

Add the shallots, ginger, garlic, and chillies to the skillet. Stir-fry for about 1 minute until aromatic. If using, add the chopped or grated preserved radish to the skillet and stir to combine.

Add the pork mince to the skillet and cook, breaking it apart with a spatula, until it's cooked through, about 4-5 minutes. Add the chopped beans to the skillet along with the chicken bouillon powder, salt, light soy sauce, fish sauce, dark soy sauce, and sugar if using. Stir well to combine all the ingredients.

Meanwhile, cook the egg noodles according to the package instructions. Drain and set aside. Add the cooked noodles to the skillet with the pork and bean mixture. Toss everything together for about 1 minute until the noodles are heated through and well coated with the sauce.

Serve the spicy pork and bean stir-fry hot, garnished with fresh coriander leaves.