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Szechwan Pork Stir Fry
Prep Time:
25 minutes
Cook Time:
10 minutes
4 servings

1 pound boneless Pork Sirloin Chops, cut 1/2-inch thick or Pork Strips
for Stir Fry

1 1/2 cups Jasmati or long-grain white rice

2 tablespoons soy sauce

1 teaspoon grated fresh ginger

1 each red bell pepper, seeded

1 each green bell pepper, seeded

1/2 each large white onion

1 tablespoon oil

1/4 cup roasted peanuts

1/2 cup chicken broth

1/4 cup sherry or dry white wine

2 tablespoons soy sauce

1 tablespoon cornstarch

5 large cloves garlic, crushed

2 teaspoons sugar

2 teaspoons rice wine vinegar

3/4 teaspoon red pepper flakes


Bring 3 cups water to a boil over High heat in a 2 to 3 quart sauce pa
n. Stir rice into boiling water. Reduce heat to Low and simmer, covere
d, 20 minutes.
Cut pork into thin strips. Blend thoroughly with soy sauce and ginger;
set aside to marinate.
Cut red and green bell pepper and onion into 1-inch square pieces and
set aside.
Heat a large wok or 12-inch non-stick skillet over High heat. Meanwhil
e, combine sauce ingredients in a medium bowl and stir to dissolve cor
Add oil to heated skillet. When oil is hot, stir fry bell pepper and o
nion 3 minutes. Remove and set aside. Add pork and peanuts to skillet
and stir fry 3 minutes until no longer pink.
Pour sauce over pork and bring to a boil. Return bell pepper and onion
to skillet. Cook about 3 minutes, stirring occasionally, until sauce
thickens. Serve over hot rice.

Nutritional Information

No Nutritional Information Available


Cooking Connection