The stir-fry was really tasty, so here's the recipe for anyone who is interested! It's from Chinese Food in Minutes by Ching He Huang.
Ingredients - serves 2
1 tbsp. chilli bean sauce
300g pork fillet cut into strips
2 tbsp. potato flour or cornflour
3-4 tbsp. groundnut oil
1 tbsp. Sichuan peppercorns (max. - they are really strong)
1/2 tbsp. shaohsing rice wine or sherry
1 tbsp. light soy sauce
1 tbsp. black rice vinegar or balsamic vinegar
1 tbsp. toasted sesame oil
1 cucumber, peeled and cut into ribbons using veg peeler
Rice to serve
- Mix the pork and chilli bean sauce and leave to marinate for up to 24 hours (or as long as you've got)
- When ready to cook, coat the pork in the cornflour. Add oil to the hot wok or frying pan, and add the peppercorns.
- After a few seconds add the pork and fry for a minute or two, then add the rice wine.
- Once the pork is cooked (shouldn't take long) add the soy sauce, vinegar, and sesame oil.
- Lastly add the cucumber strips and stir well, and serve immediately with rice.
It was really good, and a great way to use up a whole cucumber between two people. It added a really nice freshness to the dish!