Sichuan-style pork loin with peppers and shredded cabbage
From the foundersAlexander Eriksson·Founder & CEO
A lightning-quick Chinese stir-fry with strips of pork loin, crisp pepper and white cabbage in a rich soy sauce with a hint of chilli flakes.
Ingredients
2 servings
- 400 gFresh pork loin 🏷️
- 1 stpointed pepper
- 300 gwhite cabbage
- 2 stspring onions
- 2 stgarlic cloves
- 1 mskfresh ginger
- 2 mskJapanese soy sauce
- 1 mskoyster sauce
- 1 tsksesame oil
- 1 mskrapeseed oil
- 0.5 tskchilli flakes
How to make it
- 1
Mix the soy sauce and oyster sauce in a small bowl.
- 2
Heat the rapeseed oil in a large frying pan or wok over a high heat.
- 3
Stir-fry the pork strips quickly for about 3-4 minutes until nicely browned. Remove from the pan for now if it is crowded.
- 4
Add the garlic, ginger, spring onions and chilli flakes to the pan. Stir-fry for 30 seconds until fragrant.
- 5
Toss in the shredded white cabbage and pointed pepper. Stir-fry for 2 minutes so the vegetables keep their crunch.
- 6
Return the meat to the pan and drizzle over the sauce mixture and sesame oil. Toss well for 1 minute until everything is piping hot, then serve straight away.
Kitchen tips
- Slice the pork loin really thinly for lightning-fast cooking and maximum tenderness.
- Make sure the pan is really hot before adding the meat so it browns rather than stews.
AI-generated content. Always verify ingredients and allergen information yourself.
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