Szechuan Pepper with Ground Pork

Divider line blue

The East Made Easy


Heat Level

Blue pepperBlue pepperBlue pepper



Total Time

20 mins

Szechaun should never be muttered by the meek. This bold dish features lean ground pork and egg noodles wrapped in fiery spices and sautéed with the perfect blend of garlic, ginger and shitake mushrooms. A taste so true you’ll think you tossed it on a Bangkok sidewalk.


  • 2 tbsp. canola oil
  • 2 tsp. minced ginger
  • 2 cloves garlic, minced
  • 1 onion, sliced
  • 1 cup sliced shitake mushroom caps
  • 1 stalk celery, sliced
  • 1/2 lb. (225 g) ground pork
  • 1/4 tsp. each salt and pepper
  • 1 sachet (3.7 FL. OZ./110 mL) Szechuan Pepper Sauce
  • Blue Dragon Medium Egg Noodles (2 nests)
  • 2 green onions, sliced


  1. Heat the oil in a wok or large sauté pan set over high heat. Add ginger, garlic and onion and stir-fry for 1 minute or until fragrant. Add mushrooms and celery and stir-fry for 2 to 3 minutes until celery and mushrooms are tender.
  2. Add pork and hot pepper flakes and stir-fry until browned, about 4 to 5 minutes.
  3. Pour the Szechuan Pepper Sauce into the wok and cook until heated through.
  4. Serve over Blue Dragon Medium Egg Noodles. Garnish with green onions.