Main Dishes

Szechwan Pork Stir-Fry

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Stir-Fry

  • 1 lb. boneless pork loin, cut into 1-inch cubes
  • 1 Tbsp. oil
  • 1 garlic clove, peeled and minced
  • 3 green onions, cut into julienne strips (white parts only)
  • 1 medium green pepper, cored, seeded, and cut into 2 x ⅛-inch julienne strips
  • 1 cup julienne-style peeled carrots, cut into 2 x ⅛-inch strips
  • ¼ tsp. Sauer's Ground Ginger
  • Hot cooked rice (optional)

Marinade

  • 2 Tbsp. oil
  • 2 Tbsp. chili paste with garlic (see note)
  • 2 Tbsp. rice wine (see note)

Preparation

1. Combine marinade ingredients in a large zip-closure plastic bag.

2. Place pork cubes in marinade; close bag and turn bag several times to coat pork with marinade. Refrigerate for 1 hour in a baking dish.

3. To stir-fry, heat oil in a large heavy skillet or wok to medium (350-375°F); add garlic and stir-fry for a few seconds. Add green onions, green pepper, carrots, and ginger; stir-fry for 1 minute.

4. Remove vegetables to a serving dish. Drain meat; reserving marinade. Reheat skillet; add marinated pork cubes and stir-fry until meat is lightly browned and fork tender.

5. Add cooked vegetables and reserved marinade to meat in skillet; stir-fry for 2 minutes.

If desired, serve over rice.

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