This Szechuan Shredded Pork is a bold, flavorful dish that brings the heat of Sichuan cuisine to your dinner table. Tender strips of pork shoulder are stir-fried until just cooked through, then tossed with crisp carrots and bell peppers in a savory, slightly spicy sauce made from golden mushroom soup, dry sherry, and soy sauce. The combination of ground ginger and crushed red pepper adds depth and a gentle kick, making every bite exciting. Perfect for weeknight dinners, this dish pairs beautifully with steamed jasmine rice to soak up the delicious sauce. It&# 226;ÂÂs quick, satisfying, and packed with umami flavor that will have your family asking for seconds.
Szechuan Shredded Pork
Description
This Szechuan Shredded Pork is a bold, flavorful dish that brings the heat of Sichuan cuisine to your dinner table. Tender strips of pork shoulder are stir-fried until just cooked through, then tossed with crisp carrots and bell peppers in a savory, slightly spicy sauce made from golden mushroom soup, dry sherry, and soy sauce. The combination of ground ginger and crushed red pepper adds depth and a gentle kick, making every bite exciting. Perfect for weeknight dinners, this dish pairs beautifully with steamed jasmine rice to soak up the delicious sauce. It&# 226;ÂÂs quick, satisfying, and packed with umami flavor that will have your family asking for seconds.Ingredients
Directions
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Remove any bone from the pork shoulder steak and slice the meat thinly against the grain into strips.
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In a small bowl, whisk together the water, golden mushroom soup, dry sherry, soy sauce, ground ginger, and crushed red pepper. Set aside.
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Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
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Add the sliced carrots and bell pepper strips to the skillet. Sauté for 3-4 minutes until tender-crisp. Remove vegetables from the skillet and set aside.
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Add the remaining 1 tablespoon of oil to the same skillet. Increase heat to high.
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Add the sliced pork to the skillet. Stir-fry for 3-4 minutes until the pork is no longer pink and just cooked through.
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Return the cooked vegetables to the skillet with the pork.
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Pour the soup mixture over the pork and vegetables. Stir well to combine.
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Heat the mixture to a boil, stirring occasionally, for 1-2 minutes to allow flavors to meld and sauce to thicken slightly.
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Serve hot over steamed rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 657.2kcal
- % Daily Value *
- Total Fat 36.2g56%
- Saturated Fat 12.6g63%
- Cholesterol 140.1mg47%
- Sodium 461.6mg20%
- Total Carbohydrate 23.4g8%
- Dietary Fiber 4.7g19%
- Sugars 6.8g
- Protein 59.7g120%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve with hot cooked white or brown rice. For added freshness, stir chopped fresh parsley, coriander, or chives into the rice just before serving.
If dry sherry is unavailable, you can substitute with dry white wine or a splash of rice vinegar mixed with a little water.
For extra heat, increase the amount of crushed red pepper or add a teaspoon of chili garlic sauce.
Ensure pork is sliced thinly for quick, even cooking. Freezing the pork for 30 minutes before slicing can make it easier to cut.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
