Szechuan Pork – a quick, easy and utterly delicious meal good for any night of the week.
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.
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!
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- 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
- 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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.