Recipe from: Adrian Richardson
INGREDIENTS
• 300 gm Pork loin, trimmed and diced into small stir-fry pieces
• 2 Tablespoons Crispy chilli oil (from a jar)
• 1 Tablespoon Low-sodium soy sauce
• ¼ cup Olive oil or vegetable oil for frying
• 200 g King brown mushrooms (large and baby), sliced to retain shape
• 3 to 4 Shiitake mushrooms, stems removed and caps sliced
• Pinch Szechuan peppercorns
• 4 cloves Garlic, roughly chopped
• Large knob Ginger, sliced into matchsticks (skin on optional)
• ½ Onion, sliced
• 1 Green chillies, sliced
• Salt and pepper to taste
• 250 g Green vegetables (such as gai lan, choy sum, or bok choy), briefly
blanched
• 3 Spring onions, chopped
• ½ bunch Garlic chives (or flat Asian chives), chopped
METHOD
1. Trim the pork loin, removing any sinew and excess fat. Dice into small cubes so it
cooks quickly and stays juicy. Place in a bowl with crispy chilli oil and a splash of
low-sodium soy sauce, toss to coat, and set aside to marinate lightly.
2. Slice the king brown mushrooms lengthwise to keep their shape. Remove the
stems from the shiitakes and slice the caps.
3. Heat a large, heavy-based pan over high heat until very hot. Add a generous
amount of oil.
4. Add the mushrooms and cook until deeply browned and caramelised, allowing
them to absorb the oil and develop flavour.
5. Add the Szechuan peppercorns, garlic, ginger, onion, and green chilli. Stir-fry
until fragrant and lightly caramelised. Season with salt and pepper.
6. Add the marinated pork and stir-fry quickly over high heat, searing the outside
while keeping the inside juicy. Cook just until browned and tender.
7. Briefly blanch the green vegetables in boiling water until vibrant and crisp, then
add them straight to the pan with a little of the blanching water.
8. Toss everything together to lift the flavours and form a light sauce.
9. Finish with chopped spring onion and garlic chives, stirring until just softened.
10. Serve immediately on its own, over rice, or tossed through noodles.
