Szechwan Pork Stir Fry Recipe

• 1 pound boneless pork, thinly sliced into bite-sized strips
• 2 tbsp. peanut oil
• 1/4 c. soy sauce
• 2 teaspoon cornstarch
• 1/3 c. water
• 1/2 teaspoon pepper or possibly crushed Szechwan pepper
• 2 tbsp. grated ginger root
• 1 clove garlic, chopped
• 2 c. minced Chinese cabbage
• 6 green onions, bias-sliced into 1-inch lengths
• 1 c. bamboo shoots

1. Blend soy sauce into cornstarch; stir in water and pepper; set aside.
2. Preheat stir fry pan with the peanut oil on medium-high heat.
3. Stir fry ginger and garlic in warm oil for 30 seconds.
4. Add in Chinese cabbage, stir fry for 2 min.
5. Add in green onion and bamboo shoots, stir fry 1 minute more.
6. Remove vegetables.
7. Add in half of pork to warm oil (add in more oil, if necessary) and stir fry for 2 to 3 min.
8. Remove pork from pan.
9. Stir fry remaining pork for 2 to 3 min.
10. Return all meat to pan.
11. Stir soy sauce mix and then stir into pork.
12. Cook and stir till thickened and bubbly.
13. Stir in Chinese cabbage, green onions and bamboo shoots, cook for 1 minute.
14. Serve at once.
15. Serves 4.

pork, peanut oil, soy sauce, cornstarch, water, pepper, ginger root, clove garlic, chinese cabbage, green onions, bamboo shoots

Taken from cookeatshare.com/recipes/szechwan-pork-stir-fry-24770 (may not work)