(Last Updated On: October 9, 2021)

Sichuan Pork and Veggie Stir Fry with ginger rice

Chef Amy

This bountiful dish is a favorite for us. The Sichuan garlic paste is the key ingredient, resulting in pork mince that's packed with flavor. Teamed with tender greens, zingy ginger rice and a fried egg to bring it all together, every bite is awesome.

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Prep Time 25

Cook Time 30

Total Time 45

Course Main Course

Cuisine Asian

Servings 4 people

Calories 979 kcal

Equipment

Medium Saucepan
Large Frying Pan

Ingredients

Ginger Rice

drizzle olive oil
40 grams butter
15 grams ginger paste
1 pinch salt
21/2 cups water
310 grams jasmine rice

Stir Fry Veggies

200 grams green beans
2 bok choy asian greens
4 cloves garlic
4 tsp soy sauce

Pork

2 red onion
250 grams pork mince
100 grams Sichuan garlic paste

Serve With:

4 eggs fried
1 long red chili (optional)
1 packet roasted peanuts
1 lemon slices

Instructions

Cook Ginger Rice

In a medium saucepan, melt the butter and a dash of olive oil over a medium heat.
40 grams butter
Add the ginger paste and cook until fragrant, 1-2 minutes.
15 grams ginger paste
Add the water and a pinch of salt and bring to boil.
1 pinch salt
Add the jasmine rice, stir, cover with a lid and reduce heat to low
310 grams jasmine rice

Prep Veggies

While the rice is cooking, thinly slice the red onion.
2 red onion
Finely chop the garlic.
4 cloves garlic
Trim the green beans, then cut into thirds.
200 grams green beans
Roughly chop the bok choy asian greens.
2 bok choy asian greens
Thinly slice the long red chili (is using).
1 long red chili
Slice the lemon into wedges.
1 lemon

Stir-fry the Veggies

In a large frying pan, heat a drizzle of olive oil over a medium high heat.
drizzle olive oil
Stir-fry the green beans until softened 5-6 minutes.
200 grams green beans
Add the bok choy asian greens, garlic, soy sauce and a dash of water and cook until wilted, 1 minute.
2 bok choy asian greens
Season with salt and pepper, then transfer to a medium bowl. Cover to keep warm.

Cook the Pork

Return the pan to a high heat with a drizzle of olive oil.
drizzle olive oil
When the oil is hot, cook the onion and pork mince, breaking up with a spoon, until browned 3-4 minutes.
250 grams pork mince, 2 red onion
Remove the pan from the heat, then stir through the Sichuan garlic paste.
100 grams Sichuan garlic paste
Transfer to the bowl with the veggies, gently tossing to combine.

Fry the Eggs

Wipe out the pan and return to a medium-high heat with a drizzle of olive oil.
drizzle olive oil
When the oil is hot, crack in the eggs. Fry until the yolks are cooked to your liking, 4-5 minutes.
4 eggs

Serve Up

Divide the ginger rice between plates, then top with the Sichuan pork, veggie stir-fry and top with a fried egg.
Sprinkle with the chili (if using) and roasted peanuts.
1 long red chili, 1 packet roasted peanuts
Serve with lemon wedges and enjoy!
1 lemon

Notes

Note

When frying the egg, 4-5 minutes will give a soft yolk. Fry for 6-7 minutes for a hard yolk.
The chili and roasted peanuts are optional.
When the ginger rice has finished cooking and you remove it from the heat for 12 minutes remember not to peek as it will finish cooking in it's own steam.
Alternatively, rather than using a saucepan for cooking the rice, you can use a Japanese rice cooker

Keyword Sichuan Pork and Veggie Stir Fry