Flavorful Szechuan Pork and Slaw Recipe – Chef Bryan Woolley
Discover a mouthwatering Szechuan Pork and Slaw recipe that will tantalize your taste buds! Chef Bryan Woolley presents a delightful fusion of tender pork roast, sautéed mushrooms, and a crisp cabbage slaw tossed in a tantalizing Szechuan sauce. This flavor-packed dish is a perfect blend of textures and aromas, sure to leave you craving for more. Let’s dive into the steps to create this delectable culinary masterpiece.
Ingredients
1-2 pound pork roast, cubed
1/3 cup cornstarch
2 cups chopped mushrooms
2 tsp season salt
2 tsp white pepper
1/2 napa cabbage, shredded
1 cup bean sprouts
1 bunch green onions, chopped
1/2 cup prepared Szechuan sauce
Cooking oil
Instructions
1
In a mixing bowl, combine the cubed pork roast with cornstarch, season salt, and white pepper. Toss until the pork is evenly coated with the mixture.
2
In a large pan or wok, heat cooking oil over medium-high heat. Add the coated pork cubes to the pan and pan-fry them until fully cooked and golden brown. Once done, remove the pork from the pan and set it aside.
3
Using the same pan, add the chopped mushrooms and sauté them for approximately 5 minutes or until they have softened and cooked down.
4
Toss the cooked pork and mushrooms with some of the prepared Szechuan sauce, coating them thoroughly. The sauce will add a burst of rich, spicy flavor to the dish.
5
In a large bowl, mix the shredded Napa cabbage, bean sprouts, and chopped green onions together. For an extra kick of flavor, toss the slaw with a little of the Szechuan sauce.
6
Place the Szechuan-flavored pork on a serving dish and accompany it with the prepared slaw. Feel free to add any other sides of your choice to complete this incredible culinary experience!
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