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4.5 from 19 votes

Szechuan Pork

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By: Joanna Cismaru 10 Comments

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Szechuan Pork – a quick, easy and utterly delicious meal good for any night of the week.

Close up shot of Szechuan Pork

I’m still here in Southern Ontario and I’m not happy with the weather at all. It’s been raining for the past couple days and it looks like it’s going to continue raining until I leave. So I’m pretty much stuck in the house with not much to do.

Before I left Calgary though, I made this Szechuan pork. I love cooking with pork tenderloin, it’s a very lean meat and it cooks quickly, so you could always have a great meal in less than half an hour. I used one tenderloin here, which I’d say was around a pound in weight, so you just have to cut it into thin thin slices, as thin as you can go.

I decided to turn it into a Szechuan pork, because I love the flavors of Szechuan cuisine. Szechuan cuisine is a style of Chinese cuisine, originating in the province of Sichuan. Szechuan cuisine has very bold flavors and spiciness resulting from use of garlic and chili peppers.

I just love trying new styles of dishes, new flavors, after all that’s what cooking is all about, exploring all the different flavors.

Szechuan Pork in a bowl

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a bowl full of szechuan pork garnished with green onions
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4.53 from 19 votes

Szechuan Pork

Prep 15 minutes minutes
Cook 15 minutes minutes
Total 30 minutes minutes
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Szechuan Pork – a quick, easy and utterly delicious meal good for any night of the week.
4

Ingredients

  • 1 pound pork tenderloin (cut into small strips)
  • 1/2 green bell pepper (cut into thin long strips)
  • 1/2 red bell pepper (cut into thin long strips)
  • 1 small onion (diced)
  • 2 tablespoon cornstarch
  • 2 tablespoon olive oil
  • 4 cloves garlic (minced)
  • 1 teaspoon ginger (fresh, minced)
  • 4 tablespoon soy sauce (low sodium)
  • salt and pepper (to taste)
  • 1/2 cup chicken broth (low sodium)
  • 2 tablespoon hot sauce (optional, I used Frank's)
  • 2 tablespoon white wine
  • 1 teaspoon sugar
  • 1 teaspoon chili powder

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Season pork with salt, pepper and chili powder.
  • In a skillet heat olive oil and add the seasoned pork and cook until pork no longer pink.Remove pork from skillet.
  • Add garlic, ginger, onion, and bell pepper to skillet and saute for a couple minutes until onion is cooked. Add pork back to skillet.
  • In a bowl, mix together the soy sauce, sugar, cornstarch, white wine, and chicken broth.
  • Add the soy sauce mixture to the skillet and stir continuously. Continue cooking for 3 minutes. Add Frank's sauce if preferred.
  • Garnish with chives.

Notes

  1. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Calories: 258kcal (13%)Carbohydrates: 11g (4%)Protein: 25g (50%)Fat: 11g (17%)Saturated Fat: 2g (13%)Cholesterol: 73mg (24%)Sodium: 787mg (34%)Potassium: 617mg (18%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 720IU (14%)Vitamin C: 38mg (46%)Calcium: 19mg (2%)Iron: 1.8mg (10%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a bowl full of szechuan pork garnished with green onions

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Nutrition Facts
Szechuan Pork
Amount Per Serving
Calories 258 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 73mg24%
Sodium 787mg34%
Potassium 617mg18%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 3g3%
Protein 25g50%
Vitamin A 720IU14%
Vitamin C 38mg46%
Calcium 19mg2%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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10 Comments
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Lorri
Lorri
Posted: 4 months ago

5 stars
Delicious! Added a tablespoon of oyster sauce and a little more water to make it more saucier. Will make it again definitely.

0
Reply
Jocelyne
Jocelyne
Posted: 1 year ago

5 stars
Delicious! The whole family loved it. Will make it again for sure!

0
Reply
Georgie
Georgie
Posted: 2 years ago

5 stars
Really really REALLY tasty. I used all the ingredients, but I also added steamed broccoli and green beans into the mix, and added five spice and some rice wine vinegar at the end which really took it up a level. Will definitely definitely make this again.

0
Reply
Ray Ferrell
Ray Ferrell
Posted: 3 years ago

What is a good white wine to use with asain cuisine?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Ray Ferrell
Posted: 3 years ago

You can use rice wine or any dry white such as Pinot Grigio or Sauvignon Blanc.

0
Reply
Kimberly Penney
Kimberly Penney
Posted: 3 years ago

5 stars
Very good! Definitely a keeper!!!

0
Reply
Becca
Becca
Posted: 3 years ago

Can i substitute the white wine for anything? Maybe just a bit more chicken broth?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Becca
Posted: 3 years ago

Absolutely! Chicken broth would be great.

0
Reply
Iram Valenzuela
Iram Valenzuela
Posted: 3 years ago

5 stars
Excelente ! Muy rico !

0
Reply
Jenna
Jenna
Posted: 5 years ago

5 stars
Made this the other night, love all the flavors!

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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