Szechuan Pork
Transport your taste buds to the bold and spicy flavors of authentic Chinese cuisine with Szechuan Pork, a vibrant stir-fry packed with fiery aromatics and savory depth. This quick and easy recipe features tender strips of marinated pork, flash stir-fried to perfection and tossed with crisp bell peppers, fragrant garlic, and the signature numbing heat of Szechuan peppercorns. A rich sauce made with dark soy sauce, chili bean paste (Doubanjiang), and a hint of sugar ties everything together, creating an irresistibly flavorful dish. Ready in just 30 minutes, this dish pairs beautifully with steamed white rice or noodles, making it the ideal choice for a weeknight dinner or an impressive centerpiece for any Asian-inspired feast. Perfect for spice lovers and fans of Chinese cuisine, Szechuan Pork is a must-try recipe bursting with umami and heat.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 2 tbsp cornstarch
- 3 tbsp soy sauce
- 2 tbsp Shaoxing wine (Chinese cooking wine)
- 3 tbsp vegetable oil
- 3 garlic cloves
- 1 tbsp fresh ginger
- 6 dried red chilies
- 1 tsp Szechuan peppercorns
- 1 red bell pepper
- 1 green bell pepper
- 3 scallions
- 2 tbsp dark soy sauce
- 1 tbsp chili bean paste (Doubanjiang)
- 1 tsp sugar
- 3 tbsp water
Instructions
Slice the pork tenderloin into thin strips, about 2 inches long.
In a bowl, marinate the pork with 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, and 1 tablespoon of cornstarch. Let sit for 15 minutes.
Prepare the vegetables: thinly slice the red and green bell peppers, chop the scallions into 1-inch pieces, and mince the garlic and ginger.
In a small bowl, mix the dark soy sauce, chili bean paste, sugar, and 3 tablespoons of water. Set aside.
Heat a wok or large skillet over medium-high heat and add 2 tablespoons of vegetable oil.
Add the marinated pork and stir-fry for 2-3 minutes until lightly browned and cooked through. Remove the pork from the wok and set aside.
Add the remaining 1 tablespoon of oil to the wok. Toss in the garlic, ginger, dried red chilies, and Szechuan peppercorns. Stir-fry until fragrant, about 30 seconds.
Add the sliced bell peppers and stir-fry for 1-2 minutes.
Return the cooked pork to the wok and pour in the sauce mixture. Toss everything together until evenly coated.
Sprinkle in the chopped scallions and stir-fry for an additional 30 seconds.
Serve hot with steamed white rice or noodles.
Nutrition Facts
Calories |
1429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 27.6 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 7429 mg | 323% | |
| Total Carbohydrate | 96.3 g | 35% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 18.8 g | ||
| Protein | 132.8 g | 266% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 192 mg | 15% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4148 mg | 88% | |
*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.
