Szechuan Pork
User Reviews
4.7
78 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
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Servings
4
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Calories
280 kcal
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Course
Main Course, Dinner
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Cuisine
Asian
Szechuan Pork
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Szechuan Pork: This is a vibrant and flavor-packed dish that combines tender slices of pork with crisp bell peppers and a spicy, savory sauce. It's a simple yet bold meal that's sure to liven up your dinner table, perfect for those who love a little heat in their food.
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Ingredients
For Pork Marinade
- 1 pound pork tenderloin thinly sliced
- 1 tablespoons soy sauce low sodium
- 2 teaspoons Shaoxing wine
- 1 teaspoon cornstarch
For The Szechuan Sauce
- 2 tablespoons soy sauce low sodium
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- ½ teaspoon Szechuan pepper
- ¼ teaspoon red pepper flakes
For The Stir Fry
- 2 tablespoons vegetable oil
- 2 medium bell peppers 1 red, 1 green, cut into 1 inch pieces
- 1 medium onion cut into 1 inch pieces
- 3 cloves garlic minced
- 1 tablespoon ginger fresh, minced
- ¼ cup chicken broth low sodium
Instructions
- In a bowl, combine the pork slices with 1 tablespoon soy sauce, 2 teaspoons rice wine, and 1 teaspoon cornstarch. Mix well and let it marinate for about 10 minutes. This little wait will make the pork tender and flavorful.
- In a small bowl, whisk together 2 tablespoons soy sauce, hoisin sauce, rice vinegar, sugar, sesame oil, 1 teaspoon cornstarch, ground Szechuan pepper, and the red pepper flakes.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated pork and stir-fry until it's just cooked through and slightly browned. It should take about 3-4 minutes. Remove the pork from the skillet and set it aside.
- In the same skillet, add the remaining 1 tablespoon oil. Toss in the bell peppers, onion, garlic, and ginger. Stir-fry these veggies for about 2-3 minutes until they're just softened but still crisp.
- Return the cooked pork to the skillet with the vegetables. Pour in the Szechuan sauce and chicken broth, then stir everything together. Cook for another 2-3 minutes until the sauce thickens slightly and everything is well-coated and heated through.
- Serve this Szechuan Pork hot with steamed rice or noodles.
Equipments used:
Notes
- Adjust the Spice: Feel free to tweak the amount of Szechuan pepper and dried red chilies to suit your heat preference. Start with less and add more as you go.
- Slice Pork Thinly: For the best texture, slice the pork tenderloin thinly. This ensures it cooks quickly and absorbs the flavors well.
- Marinate for Flavor: Don't skip the marinating step. It helps tenderize the pork and infuses it with extra flavor.
- Serve Fresh: This dish tastes best when served hot and fresh. Pair it with steamed rice or noodles for a complete meal.
- Vegetarian Option: Swap out the pork for tofu to make a vegetarian version. Just remember to press the tofu well to remove excess moisture.
Nutrition Information
Show Details
Serving
1serving
Calories
280kcal
(14%)
Carbohydrates
15g
(5%)
Protein
26g
(52%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
74mg
(25%)
Sodium
631mg
(26%)
Potassium
703mg
(20%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
1907IU
(38%)
Vitamin C
79mg
(88%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 280kcal | 14% |
| Carbohydrates | 15g | 5% |
| Protein | 26g | 52% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 74mg | 25% |
| Sodium | 631mg | 26% |
| Potassium | 703mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1907IU | 38% |
| Vitamin C | 79mg | 88% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
78 reviews
Excellent
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