Szechuan Pork Recipe | Yummly

Szechuan Pork

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Serve along side of Chinese noodles and fresh fruit salad.


  • 1 1/2 pounds boneless pork loin (cut in thin strips)
  • 5 tablespoons soy sauce (divided)
  • 2 tablespoons cornstarch (divided)
  • 1 tablespoon oil (divided)
  • 1/2 cup roasted peanuts
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon fresh ginger root (minced)
  • 1/2 cup chicken broth
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons dry white wine
  • 1 teaspoon sugar
  • 1 red bell pepper (cut in 1 1/2-inch strips)
  • 1/2 pound pea pods
  • 2 tablespoons water
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    1. Marinate pork strips in combined 3 tablespoons soy sauce and 1 tablespoon cornstarch for 30 minutes. Heat 1 teaspoon oil in wok. Stir-fry peanuts and crushed red pepper over medium-high heat for 2 minutes; remove. In remaining oil, stir-fry pork and ginger until lightly browned. Add broth, vinegar, 2 tablespoons soy sauce, wine and sugar. Cover; simmer 3 minutes. Add red pepper and pea pods; cook 2 minutes. Add combined 1 tablespoon cornstarch and water. Cook and stir until thickened. Stir in peanut mixture. Serve immediately.
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