Ingredients with Measurements:
- 1 pound ground pork
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons Szechuan peppercorns
- 2 tablespoons chili flakes
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1/4 cup water
- 1/4 cup chopped scallions
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the wok or skillet over high heat and add the vegetable oil.
2. Add the garlic, ginger, Szechuan peppercorns, and chili flakes to the wok and stir-fry for 30 seconds until fragrant.
3. Add the ground pork to the wok and stir-fry for 5-7 minutes until browned and cooked through.
4. In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, cornstarch, and water until well combined.
5. Pour the sauce over the pork in the wok and stir-fry for 2-3 minutes until the sauce thickens and coats the pork.
6. Add the chopped scallions to the wok and stir-fry for another minute.
7. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 6g
Protein: 24g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of pork.
- Red pepper flakes can be used instead of chili flakes.
- White vinegar can be used instead of rice vinegar.
- White sugar can be used instead of brown sugar.
Variations:
- Add diced vegetables such as bell peppers, carrots, or zucchini to the wok for added texture and flavor.
- Use tofu instead of ground meat for a vegetarian option.
- Add peanuts or cashews for extra crunch.
Tips and tricks:
- Be careful not to burn the garlic and ginger when stir-frying.
- Adjust the amount of chili flakes to your desired level of spiciness.
- Use a wooden spoon or spatula to break up the ground pork while cooking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Spicy Szechuan Gao in a large bowl or on individual plates.
Garnishes:
Garnish with additional chopped scallions or cilantro.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy.
- Egg rolls or dumplings.
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the pork is not browning evenly, stir-fry in smaller batches.
Food safety advice:
- Make sure the ground pork is cooked to an internal temperature of 160°F.
- Wash your hands and any utensils or surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Szechuan cuisine originates from the Sichuan province in southwestern China and is known for its bold and spicy flavors.
Flavor profiles:
The Spicy Szechuan Gao is spicy, savory, and slightly sweet.
Serving suggestions:
Serve the Spicy Szechuan Gao as a main dish for dinner or as a flavorful appetizer for a party.
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Region: Chinese