China Sichuan Pork, also known as Szechuan Pork, is a spicy and flavorful dish that is popular in Sichuan cuisine. It is made with tender pork that is stir-fried with a variety of aromatic spices and vegetables, and then simmered in a spicy sauce.

China Sichuan Pork is a dish that is loved for its bold and spicy flavors. The dish is characterized by a deep red color that comes from the Sichuan chili bean paste, which is made from fermented soybeans and chili peppers. This paste gives the dish a complex and savory flavor that is both spicy and slightly sweet.

The pork used in the dish is sliced thinly and stir-fried until it is browned on the outside but still tender on the inside. This gives the meat a slightly crispy texture that pairs well with the soft and tender vegetables in the dish.

The vegetables used in China Sichuan Pork are a combination of green and red bell peppers, bamboo shoots, and wood ear mushrooms. These vegetables add a variety of textures and flavors to the dish, with the wood ear mushrooms providing a crunchy texture and the bamboo shoots adding a slightly sweet flavor.

To make the dish even more flavorful, a variety of aromatic spices are used, including Sichuan peppercorns, garlic, and ginger. These spices add depth and complexity to the dish, as well as a touch of heat.

Overall, China Sichuan Pork is a dish that is full of bold and spicy flavors, making it a popular choice for those who love bold and flavorful dishes.

Here is a step-by-step method for making China Sichuan Pork:

Ingredients:

1- 1 lb pork loin, sliced thinly

2- 2 tablespoons vegetable oil

3- 2 tablespoons Sichuan peppercorns

4- 4 garlic cloves, minced

5- 1 tablespoon ginger, minced

6- 2 scallions, chopped

7- 1/4 cup Sichuan chili bean paste

8- 1 tablespoon soy sauce

9- 1 tablespoon Shaoxing wine

10- 1 teaspoon sugar

11- 1/2 teaspoon salt

12- 1/2 cup chicken broth

13- 1/2 cup green bell pepper, diced

14- 1/2 cup red bell pepper, diced

15- 1/2 cup bamboo shoots, sliced

16- 1/2 cup wood ear mushrooms, sliced

17- 1 tablespoon cornstarch mixed with 2 tablespoons water

18- Steamed rice, for serving

Instructions:

1- Heat a wok or large skillet over high heat. Add the Sichuan peppercorns and toast until fragrant, about 1-2 minutes. Transfer the peppercorns to a spice grinder or mortar and pestle and grind into a fine powder.

2- In the same wok or skillet, heat the vegetable oil over high heat. Add the pork and stir-fry until browned, about 2-3 minutes.

3- Add the garlic, ginger, and scallions and stir-fry for another minute.

4- Add the Sichuan chili bean paste and stir-fry for another minute.

5- Add the soy sauce, Shaoxing wine, sugar, and salt and stir-fry for another minute.

6- Add the chicken broth and bring to a boil. Reduce the heat and simmer for 10 minutes.

7- Add the green and red bell peppers, bamboo shoots, and wood ear mushrooms and simmer for another 5-7 minutes, until the vegetables are tender.

8- Stir in the cornstarch mixture and simmer for another minute, until the sauce thickens.

9- Serve hot with steamed rice.

Notes:

1- Sichuan chili bean paste is a fermented chili paste that is spicy and salty. It can be found at Asian grocery stores or online.

2- Shaoxing wine is a Chinese cooking wine that can also be found at Asian grocery stores or online.

3- Wood ear mushrooms are a type of edible fungus that have a crunchy texture and mild flavor. They can be found at Asian grocery stores or online.

Nutrition Facts

(per serving, based on 4 servings):

• Calories: 379
• Total Fat: 17g
• Saturated Fat: 4g
• Cholesterol: 74mg
• Sodium: 1266mg
• Total Carbohydrate: 23g
• Dietary Fiber: 3g
• Sugars: 8g
• Protein: 31g

China Sichuan Pork is a delicious and satisfying meal that is packed with protein and fiber, as well as a variety of vitamins and minerals. It is also a spicy dish, so be sure to adjust the amount of chili bean paste to your liking. Enjoy!