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Spicy Szechuan Pork Stir-Fry Recipe

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Ingredients

Adjust Servings:
3 tablespoons soy sauce, divided
2 tablespoons cornstarch
1 lb boneless pork loin, fat removed and thinly sliced into bite-size pieces
1 tablespoon dry sherry
1/2 - 1 teaspoon crushed red pepper flakes used the full teaspoon and it had a very pleasant heat element to it
2 tablespoons butter
1 large red bell pepper, diced
1/3 cup sliced green onion
1 teaspoon grated gingerroot
hot cooked rice

Nutritional information

330.2
Calories
181 g
Calories From Fat
20.2 g
Total Fat
8.6 g
Saturated Fat
86.7 mg
Cholesterol
865.9 mg
Sodium
8.2 g
Carbs
1.3 g
Dietary Fiber
2.3 g
Sugars
24.5 g
Protein
191 g
Serving Size

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Spicy Szechuan Pork Stir-Fry Recipe

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    Cuisine:

    This is a good "framework" recipe -- a good guide for a simple stir-fry. There is nothing that makes it Szechuan, but that doesn't matter. I'd suggest marinating the pork in soy and sherry and garlic. Make a separate slurry of corn starch and broth or even plain water. Briefly cook the veggies on high heat; drain the marinade into the cornstarch slurry, and cook the meat in a high-heat veggie oil until browned. Stir the slurry into the browned meat and, after the whole thing thickens a little bit, add back the veggies. As people have noted, you can substitute meats and add other veggies. Do not overcook the veggies they all, including onions should be somewhat crisp.

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Szechuan Pork, This is just down right awesome. So easy to make and taste just great., This is a good “framework” recipe — a good guide for a simple stir-fry. There is nothing that makes it Szechuan, but that doesn’t matter. I’d suggest marinating the pork in soy and sherry and garlic. Make a separate slurry of corn starch and broth or even plain water. Briefly cook the veggies on high heat; drain the marinade into the cornstarch slurry, and cook the meat in a high-heat veggie oil until browned. Stir the slurry into the browned meat and, after the whole thing thickens a little bit, add back the veggies. As people have noted, you can substitute meats and add other veggies. Do not overcook the veggies they all, including onions should be somewhat crisp., Any substitute for sherry?


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    Steps

    1
    Done

    Blend 2 Tablespoon Soy Sauce and Cornstarch in Medium Bowl.

    2
    Done

    Add Pork, Tossing to Coat Well.

    3
    Done

    Blend Remaining Soy Sauce and Sherry in Small Bowl and Set Aside.

    4
    Done

    Cook and Stir Crushed Red Pepper in Butter in Large Skillet Over Medium Heat Until Pepper Turns Golden Brown.

    5
    Done

    Add Pork Mixture.

    6
    Done

    Cook and Stir For 5 to 7 Minutes or Until Pork Is No Longer Pink.

    7
    Done

    Remove Pork from Skillet and Set Aside.

    8
    Done

    Add Red Pepper, Green Onions and Ginger to Same Skillet.

    9
    Done

    Cook and Stir For 3 Minutes or Until Tender-Crisp.

    10
    Done

    Return Pork to Skillet With Sherry Mixture and Cook For 2-3 Minutes More, Stirring Constantly Until Pork Is Cooked.

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    Gabby Phillips

    Culinary chemist experimenting with flavors and textures to create unique dishes.

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