Karry Hosford
6 servings (serving size: 1 cup)

Pork and bananas are a traditional Szechuan combination. Chinese bananas, much starchier than their Western counterparts, are rarely available, so we substituted plantains. Look for plantains with brown splotches and firm yellow skins.

How to Make It

Step 1

Cut pork into 2 x 1/4-inch-wide strips. Heat oil in a large nonstick skillet or wok over medium-high heat. Add onions, ginger, peppercorns, and chile; stir-fry 30 seconds. Add pork; stir-fry 1 minute. Add plantains; stir-fry 30 seconds. Stir in broth, soy sauce, rum, and sugar; bring to a boil. Cover, reduce heat, and simmer 15 minutes, or until plantains soften.

Step 2

Combine water and cornstarch, stirring well with a whisk. Add cornstarch mixture to pork mixture, stirring well; bring to a boil. Cook 1 minute or until thick, stirring constantly.

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Ratings & Reviews

Kenwood2105's Review

February 12, 2012
This has been one of our favorite cooking light recipes for the last couple of years. I always use very ripe plantains (the skins should be black and the fruit soft), and serve over cous cous The cous cous soaks up the sauce, which makes it super tasty. My husband always compares any other pork dish I make to this, and this recipe always comes up on top!

Jeanniemcg's Review

February 08, 2012
Good, quick, follow the recipe. Peppercorns are necessary.

mandofan's Review

February 07, 2012
Good, pretty quick to make, keeps and reheats well. Basically a stew with nice peppery flavor, though more heat and sweet would be nice.

lightcooker123's Review

January 21, 2010
This recipe was terrible! I have to admit I only had dark rum, but it turned out terrible. The rum flavor was sooo overwhelming. We didn't even keep this one for left overs. We just threw it in the trash.