Name: Cinnamon and Lime Stir-Fried Mushrooms with Pork and Sichuan Peppercorns
Total time: 27 min
Yield: 2 servings
Cuisine: Sichuan Chinese
Ingredients: 300g pork loin; 200g mixed mushrooms; 1 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp Sichuan pepper powder; 2 cloves garlic, minced; 1 tbsp vegetable oil; 1 tbsp rice vinegar; 1/2 tsp ground cinnamon; 1 tbsp lime juice

Cinnamon and Lime Stir-Fried Mushrooms with Pork and Sichuan Peppercorns

A warm cinnamon note with a zesty lime finish for a surprising twist.

27 minutes2 servings

Method

Mix ground cinnamon into the soy sauce and oyster sauce. Add lime juice during preparation.
Slice pork into thin strips. Heat oil in a wok over high heat. Cook pork until browned.
Add garlic and mushrooms. Stir-fry for 3-4 minutes until mushrooms soften.
Mix in soy sauce, oyster sauce, Sichuan pepper, and vinegar. Cook 2 more minutes.
Serve immediately with steamed rice.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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