Szechuan Pork Stir Fry
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
523 kcal
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Course
Main Course
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Cuisine
Asian
Szechuan Pork Stir Fry
Description
Szechuan Pork Stir Fry combines marinated pork loin pieces with a carefully balanced sauce made of chicken broth, brown sugar, soy sauce, rice wine, vinegar, and chili paste. The pork is first cooked to tender doneness, then vegetables including onion and red bell pepper are stir-fried to retain some crispness. Fresh garlic, ginger, and chili paste are quickly cooked to release aroma before adding the sauce and thickening with cornstarch. Roasted peanuts add texture, while sliced green onions finish the dish with freshness. The dark sesame oil contributes to a deep, toasted flavor profile.
The resulting stir fry offers a mix of savory heat with slight sweetness and subtle acidity. The texture contrast from tender pork, crisp vegetables, and crunchy peanuts enhances the eating experience. This dish works well served over steamed rice or alongside simple noodles to soak up the spicy sauce.
Variations include substituting cashews for peanuts or chicken for pork. Adjust the chili paste for desired heat level. Leftovers keep well refrigerated for up to three days, making this a practical weekday meal.
Ingredients
Marinade
- 2 Tablespoons soy sauce use tamari if gluten free, low sodium
- 2 Tablespoons rice wine or sake
- 1 teaspoon sesame oil dark
- 1 teaspoon cornstarch
- 1 clove garlic minced
- 1 pound pork loin cut into 1" pieces
Sauce
- 1/2 cup chicken broth
- 2 Tablespoons brown sugar
- 2 1/2 Tablespoons soy sauce low-sodium
- 2 Tablespoons rice wine
- 1 Tablespoon chinese vinegar or Worcestershire sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil dark
- 1 1/2 Tablespoons ginger peeled and minced, fresh
- 1 1/2 Tablespoons garlic minced
- 1 teaspoon chile paste with garlic
Remaining ingredients
- 1 medium onion cut into bite sized pieces
- 1 red bell pepper cut into bite sized pieces
- 1/2 cup green onions sliced for garnish
- 2/3 cup peanuts roasted
- 4 Tablespoons coconut oil divided, or avocado oil
Instructions
Marinade
- Combine soy sauce, rice wine, dark sesame oil, cornstarch, garlic, and pork in a bowl and chill while preparing remaining ingredients.
Sauce
- Whisk together the chicken broth, brown sugar, soy sauce, rice wine, vinegar, cornstarch, and dark sesame oil in a bowl. Set aside.
Stir Frying Szechaun Pork
- Heat 2 Tablespoons oil in a wok or large skillet over a medium-high heat. Add pork and marinade and stir-fry 5-6 minutes or until pork is done. Set aside. Wipe out wok if necessary.
- Heat 1 Tablespoon oil in the wok and add onion and bell pepper. Stir-fry 2-3 minutes.
- Add garlic, ginger and chile paste, stir-fry 15-20 seconds. Add sauce mixture and cook additional minute or two or until thick, stirring constantly.
- Add pork, peanuts and green onions and cook another minute or until heated through. Adjust seasoning, adding more chile paste if prefered.
Notes
- Chicken can replace pork for a lighter variant in this stir fry.
- Chinese vinegar may be substituted with Worcestershire sauce if unavailable.
- Roasted cashews serve as an alternative nut option instead of peanuts.
- Store leftover stir fry in the refrigerator for up to 3 days for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 523kcal | 26% |
| Carbohydrates | 22g | 7% |
| Protein | 34g | 68% |
| Fat | 33g | 51% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 71mg | 24% |
| Sodium | 918mg | 38% |
| Potassium | 883mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1063IU | 21% |
| Vitamin C | 46mg | 51% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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