Name: Paprika and Tamarind 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 tsp smoked paprika; 1 tbsp tamarind paste

Paprika and Tamarind Stir-Fried Mushrooms with Pork and Sichuan Peppercorns

Smoky paprika with a tangy tamarind kick to add complexity.

27 minutes2 servings

Method

Blend smoked paprika into the soy sauce and oyster sauce. Add tamarind paste 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.

Read in another language