Pork with Water Chestnuts
A quick, crisp stir-fry featuring tender pork slices paired with refreshing water chestnuts. The combination of juicy meat and crunchy vegetables makes this a family favorite.
Story
This classic dish comes together in under 30 minutes, making it perfect for busy weeknights. Water chestnuts add a delightful crunch that contrasts beautifully with the savory pork.
Ingredients
pork loin or pork belly
300g, thinly sliced
fresh water chestnuts
200g, peeled and sliced
vegetable oil
3 tablespoons
Sichuan peppercorns
1 teaspoon
garlic cloves
3, minced
ginger
1 inch, finely chopped
green onions
3, chopped
light soy sauce
2 tablespoons
cooking wine
1 tablespoon
cornstarch slurry
1 tablespoon
salt
to taste
Instructions
1
Prep the ingredients
Slice the pork into thin strips, about 1/4 inch thick. Peel the water chestnuts and cut them into thin rounds. Have all your aromatics prepped and ready near the stove.
2
Marinate the pork
Toss the pork slices with a splash of soy sauce, the cooking wine, and half the cornstarch slurry. Let it sit for 5 minutes while you heat the wok.
3
Bloom the aromatics
Heat oil in a wok over medium-high heat until it shimmers. Add the Sichuan peppercorns and let them sizzle for 30 seconds until fragrant. Toss in the ginger and garlic, stirring quickly until they release their aroma.
4
Cook the pork
Add the marinated pork to the wok. Spread it out in a single layer and let it sear for 30 seconds before stirring. Cook until the pork turns opaque and develops a nice color, about 2-3 minutes.
5
Finish the dish
Add the water chestnut slices and stir-fry for another minute. Splash in a little water if the wok looks dry. Stir in the remaining cornstarch slurry to create a light glossy sauce. Season with salt, toss in the green onions, and serve immediately over steamed rice.
