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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 pan. Stir rice into bo
iling water. Reduce heat to Low and simmer, covered, 20 minutes.
Cut pork into thin strips. Blend thoroughly with soy sauce and ginger; set aside to marina
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. Meanwhile, combine sauce ing
redients in a medium bowl and stir to dissolve cornstarch.
Add oil to heated skillet. When oil is hot, stir fry bell pepper and onion 3 minutes. Remo
ve and set aside. Add pork and peanuts to skillet and stir fry 3 minutes until no longer p
Pour sauce over pork and bring to a boil. Return bell pepper and onion to skillet. Cook ab
out 3 minutes, stirring occasionally, until sauce thickens. Serve over hot rice.

Nutritional Information

No Nutritional Information Available


Cooking Connection