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Szechwan Pork Stir Fry

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Quick and easy


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 boiling 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 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. Meanwhile, combine sauce ingredients 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. 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
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