This recipe makes about a half cup of sauce-just enough to provide great flavor and spice to the pork and vegetables without making the dish soupy or overly hot.
Serves 4
Ingredients
For the Szechuan Sauce
2 tbsp peanut oil
3 Thai chiles, stemmed and finely chopped
2 garlic cloves, finely chopped
2 tsp finely chopped peeled ginger
1 tbsp finely chopped onion
sea salt
freshly ground black pepper
3 tbsp rice vinegar
2 tbsp sugar
2 tbsp tomato puree (or 2 tbsp tomato paste dissolved in 2 tsp water)
For the Pork and Vegetables
2/3 lb ground pork
2 tsp cornstarch
1 tbsp soy sauce
1 tsp finely chopped peeled ginger
1 garlic clove, finely chopped
2 tbsp peanut oil, divided
3 scallions, white and green chopped separately
1 medium carrot, peeled and julienned
1/4 lb snow peas, strings removed, sliced lengthwise in half
1/4 lb green beans, strings removed, broken in half
sea salt
freshly ground black pepper
steamed white rice, for serving (optional)
Preparation
For the Szechuan Sauce
Heat a wok over medium-high heat and add the peanut oil. Add the chiles, garlic, ginger, and onion and season with salt and pepper. Stir-fry 2 minutes.
Add the vinegar, sugar, and tomato puree and stir well to combine. Reduce heat to low and simmer 5 minutes. Remove from the heat and let cool 5 minutes. Transfer to a bowl and set aside. Do not wipe out the wok.
For the Pork and Vegetables
Place the pork in a bowl and sprinkle with cornstarch. Add the soy sauce, ginger, and garlic and stir to combine. Let stand at room temperature 15 minutes.
Re-heat the wok over medium-high heat and add 1 tablespoon of peanut oil. Add the seasoned pork and stir-fry 5 minutes, until just cooked through. Transfer to a bowl.
Add the remaining 1 tablespoon of peanut oil to the wok and add the white parts of the scallions, carrot, snow peas, and green beans and season with salt and pepper. Stir-fry 4 minutes.
Return the pork to the wok along with any accumulated juices and stir well to combine. Add the Szechuan sauce to the wok and stir 1 minute.
Divide the pork and vegetable mixture among 4 shallow bowls and sprinkle with the green parts of the scallions. Serve with a side of steamed white rice, if desired.