Szechuan Pork

From: Deantini

On Oct 21, 2009

The flavour of this dish is great. I used fresh jalapenos instead of chili flakes and added onion/celery instead of red bell pepper (just a preference). Adding the cornstarch mixture to the meat before frying gives a nice crunchy texture. What I missed in this dish was more sauce. I added a bit of chicken stock which was fine. Next time I would brown the meat by itself on high heat and add the cornstarch with some chicken stock to get more and a thicker sauce. Made for PRMR.

From: Big LeeH

On Aug 19, 2009

I recently became a Chinese food cooking fanatic... I bought two woks and have watched endless videos, not to mention tried about a hundred recipes. My poor GF has suffered through this all the way. She absolutely loved this recipe. Only thing I varied on was the pork. I trimmed the fat and cut up pork steaks from a hog I recently acquired. I'm telling you the taste was awesome. It is a great recipe and one of the staples I now prepare whenever I break out the woks.... Thanks for posting this!

From: Annacia

On Mar 9, 2007

Really superior. I used reduced salt soy sauce because that is the only kind I buy. I skipped the sherry simply because I don't care for it I replaced it with chicken broth that was in the fridge and that was fine. I used 1/2 a tsp of pepper flakes because the other 3 people at the table are wimps (LOL). Really Nimz, this was a delicious dinner made with easy to follow directions. It comes together easily and was enjoyed by everyone.

From: DiB's

On Nov 10, 2006

LOVED IT! The only change I made was a few drops of sesame oil and a teaspoon of sesame seeds sprinkled on top-We will be having this again, and again......Easy to make and very tasty! Thanks for Posting your Recipe!! Di