Name: Citrus and Szechuan 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 tbsp lemon zest; 1 tsp orange zest

Citrus and Szechuan Stir-Fried Mushrooms with Pork and Sichuan Peppercorns

A zesty twist with a hint of citrus brightness to balance the Sichuan peppercorns.

27 minutes2 servings

Method

Mix lemon zest and orange zest into the soy sauce and oyster sauce before adding to the wok.
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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