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pork stir fry

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.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian
Servings 4 people
Calories 979 kcal


  • Medium Saucepan
  • Large Frying Pan


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


  • 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


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
    stir-fry 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
    Sichuan Pork and Veggie stir Fry


  • 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

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