Sichuan · Lunch, Dinner
Twice-cooked pork (hui guo rou)
Seared pork slices stir-fried with cabbage and pepper in a rich, savoury bean-paste sauce.
- Calories
- 611 kcal
- Protein
- 47 g
- Carbs
- 71 g
- Fat
- 16 g
- Prep
- 15 min
- Cook
- 15 min
Per serving, for one person.
Contains: soy.
Ingredients
- 170 g Pork tenderloin
- 120 g Cabbage
- ½ pepper Bell peppers
- 65 g Jasmine rice
- 2 cloves Garlic
- 5 g Ginger
- ¾ tbsp Doenjang (Korean soybean paste)
- ¾ tbsp Tamari (gluten-free)
- ¾ tsp Sugar
- ½ tbsp Sunflower oil
- 10 g Spring onions
Method
- Cook the rice according to packet instructions.
- Simmer the pork in water for 12 minutes until just cooked, then cool and slice thinly.
- Fry the pork slices in the oil for 3-4 minutes until lightly browned and the edges curl; set aside.
- Stir-fry the cabbage and bell pepper for 3 minutes, then add garlic and ginger for 30 seconds.
- Return the pork with the bean paste, tamari and sugar, toss well, and serve over the rice with spring onion.
More Sichuan recipes
- Sichuan smashed cucumber salad129 kcal · 3 g protein
- Mapo tofu with mushroom819 kcal · 56 g protein
- Kung pao tofu800 kcal · 41 g protein
- Sichuan dry-fried green beans598 kcal · 17 g protein
- Sichuan mapo eggplant635 kcal · 27 g protein
- Mala tofu noodle soup668 kcal · 35 g protein
More gluten free recipes
- Jollof rice with chicken558 kcal · 31 g protein
- Efo riro (Nigerian spinach stew)575 kcal · 39 g protein
- Egusi soup with chicken516 kcal · 38 g protein
- Groundnut soup with chicken612 kcal · 37 g protein
- Waakye (Ghanaian rice and beans)488 kcal · 18 g protein
- Red red (Ghanaian bean stew with fried plantain)533 kcal · 18 g protein