Spicy Szechwan Pork Stew Low Fat Low Calorie
Warm up with a bowl of Spicy Szechwan Pork Stew, a bold and flavorful dish that’s surprisingly low in fat and calories. This nutritious recipe features tender cubes of lean pork tenderloin simmered in a fragrant broth infused with garlic, ginger, crushed Szechwan peppercorns, and red chili flakes for a perfect balance of heat and aromatic depth. Crisp veggies like carrots, baby bok choy, and red bell pepper add vibrant color, crunch, and essential nutrients. With just a touch of hoisin sauce and rice vinegar for tangy-sweet complexity, this stew is as satisfying as it is healthy. Ready in just an hour, it’s perfect for busy nights or meal prepping! Plus, it's naturally low in sodium thanks to the use of low-sodium soy sauce and chicken stock. Serve this high-protein stew with steamed brown rice or quinoa for a wholesome, guilt-free meal that doesn’t skimp on flavor.
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Recipe Information
Ingredients
- 450 grams Lean pork tenderloin
- 2 teaspoons Cornstarch
- 2 tablespoons Low-sodium soy sauce
- 1 teaspoon Sesame oil
- 3 Garlic cloves, minced
- 1 teaspoon Ginger, finely grated
- 1 teaspoon Szechwan peppercorns, crushed
- 1 teaspoon Red chili flakes
- 4 cups Low-sodium chicken stock
- 1 medium Carrot, thinly sliced
- 2 cups Baby bok choy, roughly chopped
- 1 medium Red bell pepper, thinly sliced
- 2 teaspoons Rice vinegar
- 1 tablespoon Hoisin sauce
- 2 Green onions, chopped
Instructions
Trim any excess fat from the pork tenderloin and cut it into 1-inch cubes.
In a small bowl, mix the cornstarch and 1 tablespoon of the soy sauce. Add the pork cubes and toss until evenly coated. Let marinate for 10 minutes.
Heat the sesame oil in a large nonstick pot or deep skillet over medium heat. Add the marinated pork and cook until lightly browned on all sides. Remove the pork and set aside.
In the same pot, add the garlic, ginger, crushed Szechwan peppercorns, and red chili flakes. Stir-fry for 1 minute until fragrant.
Pour in the chicken stock and bring to a boil. Lower the heat to a simmer and add the carrots. Cook for 10 minutes.
Return the pork to the pot, then add the chopped baby bok choy and red bell pepper. Simmer for another 15 minutes until the vegetables are tender and the pork is fully cooked.
Stir in the rice vinegar, hoisin sauce, and the remaining tablespoon of soy sauce. Adjust seasoning to taste, if necessary.
Ladle the stew into bowls, sprinkle with chopped green onions, and serve hot. Optionally, serve with a side of steamed brown rice or quinoa if desired.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 568 mg | 25% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 5.2 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 110 mg | 8% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1097 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
