SPICY SZECHUAN PORK STIR-FRY RECIPES

SPICY PORK STIR-FRY | ALLRECIPES

Spicy Pork Stir-Fry | Allrecipes image

This is Sichuan-style pork stir-fry. Pork plays a major role in many Asian cuisines, where it is prepared in seemingly endless ways. This dish is super spicy, so be sure to serve it with loads of steamed white rice!

Provided by Allrecipes Member

Categories World Cuisine Asian Chinese

Total Time 1 hours 0 minutes

Prep Time 45 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon water
1 pound pork tenderloin, cubed
1 lime, juiced
1 tablespoon soy sauce
2 tablespoons rice vinegar
1 teaspoon cornstarch
3 teaspoons dark sesame oil
1 tablespoon peanut oil
3 teaspoons minced fresh ginger root
2 green chile peppers, chopped
½ cup julienned carrots
½ cup sugar snap peas, julienned
2 teaspoons chili oil
¼ cup chopped green onions
¼ cup finely chopped peanuts

Steps:

In a medium bowl, combine 2 tablespoons soy sauce, 1 tablespoon cornstarch and water. Mix all together until smooth and stir in the pork cubes. Cover and refrigerate for 30 to 45 minutes.
In a small bowl combine the lime juice, 1 tablespoon soy sauce, vinegar, 1 teaspoon cornstarch and sesame oil. Mix together and set aside.
Remove pork and marinade from refrigerator. In a large skillet or wok heat peanut oil until hot. Stir in ginger and chile pepper and saute for 1 minute. Then stir in pork with marinade, carrots, and sugar peas and stir-fry for 6 to 8 minutes or until pork is tender.
Pour in lime mixture, reduce heat and simmer until sauce thickens, about 6 to 8 minutes. Remove from heat and stir in hot chile oil, green onions and peanuts. Serve!

Nutrition Facts : Calories 318.1 calories, CarbohydrateContent 13.3 g, CholesterolContent 73.7 mg, FatContent 17.5 g, FiberContent 2.8 g, ProteinContent 27.7 g, SaturatedFatContent 3.3 g, SodiumContent 750 mg, SugarContent 2.9 g

SICHUAN STIR-FRIED PORK IN GARLIC SAUCE(COOK'S ILLUSTRATED ...

Sichuan Stir-Fried Pork in Garlic Sauce(Cook's Illustrated ... image

If Chinese black vinegar is unavailable, substitute 2 teaspoons of balsamic vinegar and 2 teaspoons of rice vinegar. If Asian broad-bean chili paste is unavailable, substitute 2 teaspoons of Asian chili-garlic paste or Sriracha sauce. Serve with steamed white rice.

Total Time 43 minutes

Prep Time 25 minutes

Cook Time 18 minutes

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

1/2 cup chicken broth
2 tablespoons sugar
2 tablespoons soy sauce
4 teaspoons chinese black vinegar
1 tablespoon sesame oil
1 tablespoon chinese rice wine or 1 tablespoon dry sherry
2 teaspoons ketchup
2 teaspoons fish sauce
2 teaspoons cornstarch
12 ounces country-style boneless pork ribs, trimmed
1 teaspoon baking soda
1/2 cup cold water
2 teaspoons chinese rice wine or 2 teaspoons dry sherry
2 teaspoons cornstarch
4 minced garlic cloves
2 scallions, white part minced, green parts sliced thin
2 tablespoons asian garlic and red chile paste
4 tablespoons vegetable oil
6 ounces shiitake mushrooms or 6 ounces portabella mushrooms, stemmed and sliced thing
2 (8 ounce) cans water chestnuts

Steps:

1. Whisk all sauce ingredients together in bowl. Set aside.
2. Cut pork into 2” lengths and then cut each length into 1/4” matchsticks. Combine pork with baking soda and water in bowl. Let sit at room temperature for 15 minutes.
3. Rinse pork in cold water. Drain well and pat dry with paper towels. Whisk rice wine and cornstarch in bowl. Add pork and toss to coat.
4. For the stir fry, combine garlic, scallion whites, chili paste in bowl.
5. Heat 1 tbsp oil in large non stick pan over high heat until just smoking. Add mushrooms and cook stirring frequently until tender, 4 minutes. Add water chestnuts and cook for additional 2 to 4 minutes until tender. Transfer vegetables to separate bowl.
6. Add remaining 3 tbsp oil to pan and place over medium low heat. Add garlic scallion mixture and cook until fragrant, 30 seconds. Transfer 1 tbsp garlic scallion oil to small bowl and set aside. Add pork to skillet and cook until no longer pink, 3 to 5 minutes. Whisk sauce to recombine and add to skillet. Increase heat to high and cook stirring constantly until thickened and pork cooked thru, 1 to 2 minutes. Return vegetables to skillet and combine. Transfer to platter, sprinkle with scallion greens and reserved garlic scallion oil and serve.

Nutrition Facts : Calories 457.1, FatContent 22.3, SaturatedFatContent 4, CholesterolContent 62.9, SodiumContent 1253.2, CarbohydrateContent 42, FiberContent 4.8, SugarContent 13.9, ProteinContent 22.3

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