Szechuan, also spelled Sichuan is a province in China famous for its delicious spicy dishes. What make these dishes so spicy are the Szechuan peppercorns which are similar to white pepper, except that they bring on a numbing sensation as well as being spicy. These peppercorns were once banned in the U.S., but are now quite readily available. They can also be substituted with either white pepper or red crushed pepper, as in the recipe below.

The spiciness in this recipe along with the tenderness of the pork combines to create a wonderfully flavored and textured meal! If you enjoy spicy hot dishes, feel free to add additional red pepper, or even a pinch of white pepper to this recipe. Try this dish and let me know what you think in the Chinese food forum. Enjoy!

2 lbs of lean pork

Marinade:
½ tsp salt
1½ tbsp sherry
1 ½ tbsp cornstarch
1 tbsp oil

1 tsp salt
3 tbsp peanut oil
5 oz match stick carrots
1 tbsp stir fry oil
1 tsp sesame oil
½ tsp ground ginger
3 tbsp soy
1 tsp crushed red pepper, or Szechuan peppercorns if you love spice
1 tsp sugar
½ c chicken broth
2 tsp cornstarch

1. Remove all the fat from the pork and cut the meat into thin skinny strips about an inch to an inch and a half long. Place these strips in a container with a tight lid and add the marinade in the following steps.


2. First add the salt by sprinkling it sparsely so that it hits each piece of meat. Next add the sherry and stir. Then sprinkle on the cornstarch coating each piece.


3. Finally add the oil and stir to coat all of the meat. Let the meat marinate at room temperature for 30 minutes.


4. While the meat marinates, mix the carrots with the stir fry oil and microwave them for 2 minutes. Then set them aside.


5. Once the meat has marinated, bring a pot of water with the salt and 1 tablespoon of the peanut oil to boil.


6. Once the water boils, add the meat and let it boil for 1 minute. Then remove it with a slotted spoon and set it aside.


7. In a non stick pot or wok, heat the remaining 2 tablespoons of peanut oil on high, add the carrots and stir fry them for 1 minute.


8. Add the pork, sesame oil, ginger, soy and red pepper and stir fry for another minute.


9. Add the sugar and chicken broth and bring to a boil. Mix the cornstarch with just a little water to dissolve, and then add this mixture to the stir fry and stir until thick.


10. Sever with white or fried rice. Makes 2 generous servings.