Sichuan Sweet & Sour Pork Stir-Fry

300g pork shoulder steaks, thinly sliced
150g bamboo shoots, sliced
100g pickled mustard greens, sliced
100g tea tree mushrooms (or wood ear mushrooms), soaked if dried
3 garlic cloves, roughly chopped
3 spring onions, roughly chopped
250ml mushroom soaking liquid (or chicken stock)
2 tablespoons vegetable oil

The Marinade

1½ tablespoons light soy sauce
2 tablespoons Shaoxing rice wine
½ teaspoon sugar
1 teaspoon sesame oil
1 tablespoon cornflour

The Sauce

2 teaspoons chilli bean paste (doubanjiang)
1–2 teaspoons chilli oil
1 tablespoon Chinkiang black vinegar
1 teaspoon sugar
1 tablespoon hoisin sauce
1 teaspoon dark soy sauce

To Finish

1 tablespoon Sichuan peppercorns, toasted and crushed

PREPARATION

1. Toast the Sichuan peppercorns in a dry pan until fragrant, then crush them coarsely using a pestle and mortar.
2. Score the pork shoulder, slice into thin strips and marinate with the light soy sauce, Shaoxing rice wine, sugar, sesame oil and cornflour.
3. Mix together the chilli bean paste, chilli oil, black vinegar, sugar, hoisin sauce and dark soy sauce to make the stir-fry sauce.

COOKING

1. Heat a wok until smoking and sear the pork over a high heat until browned, then remove and set aside.
2. Add a little more oil and stir-fry the bamboo shoots until lightly coloured.
3. Add the garlic, spring onions, mushrooms and pickled mustard greens, tossing until fragrant.
4. Return the pork to the wok along with the crushed Sichuan peppercorns.
5. Pour in the prepared sauce and toss well to coat everything evenly.
6. Add the mushroom soaking liquid (or chicken stock) to loosen the sauce.
7. Cook over a high heat until the sauce reduces and clings to the pork and vegetables.
8. Continue stir-frying until there is very little sauce left in the wok and everything is glossy.
9. Serve immediately with steamed jasmine rice.

School of Wok Tips

• Toasting the Sichuan peppercorns intensifies their citrus aroma and signature numbing flavour.
• Scoring the pork before slicing creates rough edges that absorb more marinade and sauce.
• Mushroom soaking liquid adds a rich earthy depth that's worth saving if using dried mushrooms.
• This is a relatively dry stir-fry—the sauce should coat the ingredients rather than pool in the wok.

FAQs

How is this different from Cantonese sweet and sour pork?
Unlike the deep-fried Cantonese version, this is a stir-fry with earthy vegetables, fermented ingredients and the distinctive numbing heat of Sichuan peppercorns.

Can I use another cut of pork?
Yes, pork loin or pork tenderloin work well, although pork shoulder stays especially juicy.

What can I use instead of pickled mustard greens?
You can substitute other Chinese pickled vegetables, although the flavour will be slightly different.