30 Minute Szechuan Pork
This Szechuan Pork stir fry recipe has been a staple on my blog for over 12 years, and it’s easy to see why it’s still a hit. Every bite of this dish is a delightful mix of tender pork loin and crunchy, fresh veggies, all smothered in a zesty sauce that’s just the right kind of spicy. It’s a testament to how a simple, no-fuss recipe can create such a flavor-packed and satisfying meal – perfect for those busy weeknights or when you need a quick, scrumptious fix.
Pork Tenderloin: It’s tender and cooks quickly, perfect for stir-frying. Pork chops are a great alternative. Soy Sauce: Adds that deep, savory umami flavor. Low sodium is my go-to, but any soy sauce works. Shaoxing Wine: This is a Chinese rice wine and it’s great for enhancing flavors. If you don’t have any, you can substitute with a dry sherry. Cornstarch: Helps to tenderize the pork and gives it that silky texture.
Soy Sauce: Stick to low sodium to control the saltiness. Hoisin Sauce: It’s sweet and adds body to the sauce. A great replacement is oyster sauce. Rice Vinegar: Adds a nice tang. White vinegar can work too, but it’s a bit stronger. Sugar: Balances the heat and acidity. Sesame Oil: A must for its nutty flavor. Cornstarch: To thicken the sauce and coats the pork and veggies nicely. Szechuan Pepper: For that unique citrusy, tingly heat. If you can’t find it, try a pinch of black pepper with a bit of lemon zest. Red Pepper Flakes: Adds heat. Adjust to your spice preference.
Vegetable Oil: For stir frying. Canola or any neutral oil works too. Bell Peppers: I use red and green for color and crunch. Feel free to use your favorite colors or whatever you have. Onion: Adds sweetness and texture. White or yellow onions are both fine. Garlic: For that essential aromatic flavor. Fresh is best here. Ginger: Fresh ginger brings a bright, spicy kick. You can use ground ginger if you don’t have any fresh. Chicken Broth: Helps to create the sauce. A good alternative is vegetable broth.
Start by marinating the pork. Mix the pork slices with soy sauce, Shaoxing wine, and cornstarch in a bowl. Let it sit for about 10 minutes. While the pork is marinating, it’s time to make the sauce. Whisk together soy sauce, hoisin sauce, rice vinegar, sugar, sesame oil, cornstarch, Szechuan pepper, and red pepper flakes in a small bowl. Now, heat up some vegetable oil in a large skillet or wok. Add your marinated pork and stir-fry until it’s just cooked through and slightly browned. This should take about 3-4 minutes. Once done, remove the pork from the skillet and keep it aside. In the same skillet, add the remaining oil. Toss in your bell peppers, onion, garlic, and ginger. Stir-fry for about 2-3 minutes, until they’re vibrant and slightly softened but still have a bit of crunch. Finally, bring the pork back into the skillet with the veggies. Pour in the Szechuan sauce and chicken broth. Stir everything together and let it cook for another 2-3 minutes. The sauce will thicken slightly, coating every piece perfectly.
Storing Leftovers
To store leftover Szechuan Pork, let it cool to room temperature and then pop it in an airtight container in the refrigerator, where it’ll keep well for up to 3 days. To freeze, just transfer it to a freezer-safe container, and it’ll be good for up to 2 months. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat in a skillet or microwave.
More Asian Recipes
Chicken Fried Rice Egg Foo Young Char Siu Pork (Chinese BBQ Pork) General Tso’s Chicken Asian Ground Beef Noodles
