On TV Tomorrow

  • 20:00 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Costa Brava
  • 20:30 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Provence
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as easy

Rating 3.08 / 5 (26 votes)

Prep time:
10 min
Cook time:
40 min

Gary Rhodes cooks a sweet and spicy dish from the Sichuan region of China


1 Simmer the pork in a large pan of water with the ginger and spring onions for 20 minutes. Drain, reserving the pork and discarding the rest. Slice the pork thinly.

2 Heat a slick of vegetable oil in a wok until very hot. Add the slices of pork in batches and fry on both sides until golden brown. Remove from the pan and put to one side to drain on kitchen paper.

3 Leaving only a little oil (about 1 ½ tablespoons) in the hot pan, add chilli bean paste, black bean sauce and chilli powder. Stir-fry quickly, adding a little water to loosen.

4 Return the pork to the pan and toss well. Add the shaoxing wine, soy sauce and the white part of the leeks. Fry for about 30 seconds, or until the leeks have softened. Season with a pinch of salt, sugar and the chicken bouillon powder - you may need a little more water to loosen the sauce. Add the green part of the leeks and fry for another 10 seconds.

5 Stir in the hot chilli oil, take off the heat and serve.


  • 400 g boneless leg pork
  • 50 g ginger, sliced
  • 2 spring onions, sliced
  • vegetable oil, for frying
  • 1 tsp sichuanese chilli bean paste
  • 1 tsp black bean sauce
  • 1 pinches chilli powder
  • 1 tsp shaoxing rice wine or dry sherry
  • 1 tsp dark soy sauce
  • 100 g leeks, sliced, divided into green and white parts (or use pak choi)
  • pinches salt
  • pinches sugar
  • 1 tsp chicken bouillon powder
  • 1-3 tbsp hot chilli oil, (see cook’s note)

Tips and suggestions

make hot chilli oil from a mixture of chilli bean paste, grated ginger, finely chopped spring onion, salt, sugar and chicken boullion powder. Add more or less depending how hot you want the dish.

Image: jeancazals.net

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment



davidW91741 davidW91741  Posted 05 Dec 2009 9:14 AM

I made this recipe Gary's way, and it was gorgeous. I had no chilli paste left so made some from tomatoe paste, chilli powder and a little water, but it worked well, as I like spice and heat, so add extra chilli powder to your own taste, but he was right the textures were wonderful and mouth watering.

GrahamG5227 GrahamG5227  Posted 01 Sep 2009 6:36 PM

This recipe (and video) is different to the one on the programme ... Agree with Jay.S that Rhodes should leave authentic dishes alone!
I like Gary Rhodes, except when he messes with recipes - I want to cook the original recipes, not some Rhodeo version!

MarkE17733 MarkE17733  Posted 15 Jul 2009 1:32 PM

It really beats me why this kind of program is made at such expense and the result is that recipes shown on the program vary massively from the published ones - Mr Rhodes is a fabulous cook but artisitic license should be reserved for Mr Rhodes' restaurant not for a "cook what you sat and watched" forum such as this.

Jay.S Jay.S Posted 24 Aug 2008 1:30 PM