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Szechuan Pork on the Big Green Egg!
By Casey | July 12, 2009
Szechuan pork stir-fry on the Big Green Egg is a dish that gets made weekly at our house due to the fact that you would have a hard time finding a better stir-fry dish at a good quality restaurant. The ease of this dish is another reason that it is very popular in this household. To make Szechuan pork you will need a wok that will fit into the the size Big Green Egg that you own. I start by prepping the ingredients, first by slicing a medium red pepper into strips or Julienne style. Next take 4 green onions and slice them diagonally into 1 1/2″ pieces. Now you can take a 1lb pork tenderloin and cut it into 2″ strips approximately 3/4″ thick. Once you are done with that take 1 tablespoon of chili garlic sauce and one teaspoon of minced fresh ginger and mix it into the pork. Next take 1/4 cup of low sodium chicken broth (you must use low sodium or it will be very salty when cooked) and 1 1/2 tablespoons of low sodium soy sauce and add it to 1 tablespoon of peanut butter (we use asian curry peanut butter for best results). At this point you should have your wok in the egg with the egg at a temp around 350 degrees. With the egg up to temp you can start to prepare 6oz of spaghetti noodles according to the directions on the package. You are now ready to take your prepared ingredients out to the already heated egg. Start by placing 2 tablespoons of a good quality olive oil and 2 tablespoons of sesame oil into the wok. Next add the pork to the wok, you only need to get the outside of the pork browned but not fully cooked before you add the red pepper. The smaller the pork chunks and the hotter your wok is the shorter the cook times will be and vice versa. I prefer to cook the red peppers untill they start to soften slightly before I move onto the next step but your tastes may call for more or less cook time. At this point the pork has been cooking about 12 minutes at 350 deg with the peppers cooking about 6 min. Now that the peppers have started to soften it is time to add the green onion and peanut butter mixture and mix thoroughly. Allow this to cook until the sauce thickens slightly. With extra caution and two oven mits remove the wok and pour into a bowl making sure to get all of the sauce from the wok. Now that your noodles are cooked its time to place a portion onto a plate and top it with the Szechuan Pork making sure to add some of the sauce as well.
Topics: 1. Food Topics, Pork |
July 12th, 2009 at 7:50 pm
[…] Szechuan Pork on the Big Green Egg! | Green Egg Grilling By Casey Szechuan pork stir-fry on the Big Green Egg is a dish that gets made weekly at our house due to the fact that you would have a hard time finding a better stir-fry dish at a good quality restaurant. The ease of this dish is another … Green Egg Grilling – http://www.greenegggrilling.com/blog/ […]
September 8th, 2009 at 2:11 pm
I read this recipe and tried it this weekend. It was delicious and one I will do again. I paired it with Fried Rice. I did both dishes in my wok on the BGE.