Sichuan Cabbage and Pork Stir-Fry with Dried Chilli
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Ingredients
- 350 g pork loin steaks, thinly sliced
- 400 g cabbage, roughly chopped
- 3 dried red chilli
- 3 garlic cloves
- 1 tbsp rice vinegar
- 1 tbsp light soy sauce
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 238 kcal
- Protein
- 20.3 g
- Carbohydrate
- 4.5 g
- of which sugars
- 3.4 g
- Fat
- 14.8 g
- of which saturates
- 4 g
- Fibre
- 2.8 g
- Salt
- 0.80 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a wok until hot and stir-fry the pork for 3 minutes, until browned and cooked through with no pink remaining, then lift out.
- 2
Add the dried red chilli, crumbled, and garlic and fry for 30 seconds until fragrant.
- 3
Add the cabbage and stir-fry over a high heat for 4 minutes, until the edges start to char and it wilts down.
- 4
Return the pork to the wok with the rice vinegar and light soy sauce.
- 5
Toss everything together for 1 minute until well combined.
- 6
Serve immediately with steamed rice.
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