Szechuan Pork

This bold and flavorful Szechuan pork delivers the perfect balance of sweet, savory, and spicy with that signature tongue-tingling Szechuan pepper heat. Tender marinated pork is stir-fried with crisp vegetables and coated in an irresistible sauce that will have you reaching for seconds.

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Course: Main Course

Cuisine: Chinese

Keyword: Pork

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings:

Calories: 285kcal

Equipment

Ingredients

For the Marinade:

500 g pork slices
2 tbsp soy sauce
2 tsp rice wine
2 tsp cornstarch

For the Stir-fry:

1 bell pepper sliced
1 onion sliced
2 cloves garlic minced
1 tsp fresh ginger minced

For the Szechuan Sauce:

2 tbsp hoisin sauce
2 tbsp rice vinegar
1 tbsp sugar
1 tsp sesame oil
1 tsp ground Szechuan pepper
1 tsp red pepper flakes
1/4 cup chicken broth

Instructions

Combine pork slices with soy sauce, rice wine, and cornstarch in a bowl. Marinate for 15 minutes.
Mix all Szechuan sauce ingredients in a small bowl and set aside.
Heat oil in a wok or large skillet over high heat. Add marinated pork and stir-fry for 3-4 minutes until browned and cooked through.
Add bell pepper and onion to the wok and stir-fry for 2-3 minutes until vegetables are crisp-tender.
Add garlic and ginger, stir-fry for 30 seconds until fragrant.
Pour in the Szechuan sauce mixture and stir continuously for 1-2 minutes until sauce thickens and coats the pork well.
Remove from heat and serve immediately with steamed rice or noodles.

Notes

Slice pork against the grain for maximum tenderness

Adjust red pepper flakes and Szechuan pepper to taste preference

Can substitute pork with chicken, beef, or tofu for variations

Make sauce ahead of time and store in refrigerator for up to 1 week

For extra heat, add fresh sliced chilies with the vegetables

If sauce is too thick, add more chicken broth; if too thin, cook longer to reduce

Nutrition