Szechuan Pork
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This Szechuan Pork stir fry is a whirlwind of flavor that’s perfect for any weeknight. It combines melt-in-your-mouth pork loin with crunchy vegetables and a bold, spicy sauce, creating a dish that’s sure to claim a spot in your regular meal rotation. Best part? It’s ready in just 30 minutes!
30 Minute Szechuan Pork
This Szechuan Pork stir fry recipe has been a staple on my blog for over 12 years, and it’s easy to see why it’s still a hit. Every bite of this dish is a delightful mix of tender pork loin and crunchy, fresh veggies, all smothered in a zesty sauce that’s just the right kind of spicy.
It’s a testament to how a simple, no-fuss recipe can create such a flavor-packed and satisfying meal – perfect for those busy weeknights or when you need a quick, scrumptious fix.
Pro Tip
Give the pork a good 10-15 minutes to soak up the flavors of soy sauce and Shaoxing wine. This little step is key – it ensures the pork turns out incredibly tender and bursting with flavor, making every bite an absolute delight.
- Pork Tenderloin: It’s tender and cooks quickly, perfect for stir-frying. Pork chops are a great alternative.
- Soy Sauce: Adds that deep, savory umami flavor. Low sodium is my go-to, but any soy sauce works.
- Shaoxing Wine: This is a Chinese rice wine and it’s great for enhancing flavors. If you don’t have any, you can substitute with a dry sherry.
- Cornstarch: Helps to tenderize the pork and gives it that silky texture.
- Soy Sauce: Stick to low sodium to control the saltiness.
- Hoisin Sauce: It’s sweet and adds body to the sauce. A great replacement is oyster sauce.
- Rice Vinegar: Adds a nice tang. White vinegar can work too, but it’s a bit stronger.
- Sugar: Balances the heat and acidity.
- Sesame Oil: A must for its nutty flavor.
- Cornstarch: To thicken the sauce and coats the pork and veggies nicely.
- Szechuan Pepper: For that unique citrusy, tingly heat. If you can’t find it, try a pinch of black pepper with a bit of lemon zest.
- Red Pepper Flakes: Adds heat. Adjust to your spice preference.
- Vegetable Oil: For stir frying. Canola or any neutral oil works too.
- Bell Peppers: I use red and green for color and crunch. Feel free to use your favorite colors or whatever you have.
- Onion: Adds sweetness and texture. White or yellow onions are both fine.
- Garlic: For that essential aromatic flavor. Fresh is best here.
- Ginger: Fresh ginger brings a bright, spicy kick. You can use ground ginger if you don’t have any fresh.
- Chicken Broth: Helps to create the sauce. A good alternative is vegetable broth.
Start by marinating the pork. Mix the pork slices with soy sauce, Shaoxing wine, and cornstarch in a bowl. Let it sit for about 10 minutes.
While the pork is marinating, it’s time to make the sauce. Whisk together soy sauce, hoisin sauce, rice vinegar, sugar, sesame oil, cornstarch, Szechuan pepper, and red pepper flakes in a small bowl.
Now, heat up some vegetable oil in a large skillet or wok. Add your marinated pork and stir-fry until it’s just cooked through and slightly browned. This should take about 3-4 minutes. Once done, remove the pork from the skillet and keep it aside.
In the same skillet, add the remaining oil. Toss in your bell peppers, onion, garlic, and ginger. Stir-fry for about 2-3 minutes, until they’re vibrant and slightly softened but still have a bit of crunch.
Finally, bring the pork back into the skillet with the veggies. Pour in the Szechuan sauce and chicken broth. Stir everything together and let it cook for another 2-3 minutes. The sauce will thicken slightly, coating every piece perfectly.
How To Serve
Think along the lines of simple, comforting sides that can soak up that delicious sauce or add a fresh contrast to the spicy pork. Here are some of my go-to choices:
Jasmine Rice
Thai Cucumber Salad
Egg Drop Soup
Fresh Spring Rolls
Frequently Asked Questions
Can I make this Szechuan Pork stir fry ahead of time?
Absolutely! This dish can be prepped ahead by marinating the pork and chopping the veggies. For the best taste, I recommend cooking it fresh, but it also reheats well. Just store it in the fridge and give it a quick reheat in the skillet when you’re ready to eat.
Is this recipe spicy? How can I adjust the heat level?
Szechuan Pork is known for its kick! The spice level mostly comes from the Szechuan pepper and red pepper flakes. To tone it down, simply reduce these ingredients. Want more fire? Feel free to add more according to your taste.
Expert Tips
- Prep Everything First: Before heating your pan, chop all your veggies and have your marinade and sauce ready. Stir frying is fast, so having everything prepped keeps you from getting frazzled.
- Slice the Pork Thinly: For tender, quick-cooking pork, slice it as thinly as you can. This helps it absorb the marinade better and cook evenly.
- Use a Hot Wok or Skillet: Make sure your wok or skillet is really hot before you start cooking. This helps in getting that perfect sear on the pork and keeps the veggies crisp.
- Don’t Overcrowd the Pan: Cook in batches if necessary. Overcrowding can lead to steaming rather than frying, which affects the texture of the dish.
- Adjust Spices to Taste: Start with less Szechuan pepper and red pepper flakes if you’re unsure about the spice level. It’s easier to add more later than to fix a dish that’s too spicy!
Storing Leftovers
To store leftover Szechuan Pork, let it cool to room temperature and then pop it in an airtight container in the refrigerator, where it’ll keep well for up to 3 days. To freeze, just transfer it to a freezer-safe container, and it’ll be good for up to 2 months. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat in a skillet or microwave.
More Asian Recipes
- Chicken Fried Rice
- Egg Foo Young
- Char Siu Pork (Chinese BBQ Pork)
- General Tso’s Chicken
- Asian Ground Beef Noodles
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Szechuan Pork
Video
Ingredients
For Pork Marinade
- 1 pound pork tenderloin (thinly sliced)
- 1 tablespoons soy sauce (low sodium)
- 2 teaspoons Shaoxing wine
- 1 teaspoon cornstarch
For The Szechuan Sauce
- 2 tablespoons soy sauce (low sodium)
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- ½ teaspoon Szechuan pepper
- ¼ teaspoon red pepper flakes
For The Stir Fry
- 2 tablespoons vegetable oil
- 2 medium bell peppers (1 red, 1 green, cut into 1 inch pieces)
- 1 medium onion (cut into 1 inch pieces)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (fresh, minced)
- ¼ cup chicken broth (low sodium)
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
- In a bowl, combine the pork slices with 1 tablespoon soy sauce, 2 teaspoons rice wine, and 1 teaspoon cornstarch. Mix well and let it marinate for about 10 minutes. This little wait will make the pork tender and flavorful.
- In a small bowl, whisk together 2 tablespoons soy sauce, hoisin sauce, rice vinegar, sugar, sesame oil, 1 teaspoon cornstarch, ground Szechuan pepper, and the red pepper flakes.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated pork and stir-fry until it's just cooked through and slightly browned. It should take about 3-4 minutes. Remove the pork from the skillet and set it aside.
- In the same skillet, add the remaining 1 tablespoon oil. Toss in the bell peppers, onion, garlic, and ginger. Stir-fry these veggies for about 2-3 minutes until they're just softened but still crisp.
- Return the cooked pork to the skillet with the vegetables. Pour in the Szechuan sauce and chicken broth, then stir everything together. Cook for another 2-3 minutes until the sauce thickens slightly and everything is well-coated and heated through.
- Serve this Szechuan Pork hot with steamed rice or noodles.
Notes
- Adjust the Spice: Feel free to tweak the amount of Szechuan pepper and dried red chilies to suit your heat preference. Start with less and add more as you go.
- Slice Pork Thinly: For the best texture, slice the pork tenderloin thinly. This ensures it cooks quickly and absorbs the flavors well.
- Marinate for Flavor: Don’t skip the marinating step. It helps tenderize the pork and infuses it with extra flavor.
- Serve Fresh: This dish tastes best when served hot and fresh. Pair it with steamed rice or noodles for a complete meal.
- Vegetarian Option: Swap out the pork for tofu to make a vegetarian version. Just remember to press the tofu well to remove excess moisture.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
