This Szechuan Pork Stir-Fry is a vibrant, fast-cooking weeknight dinner that delivers bold flavors in under 40 minutes. Thin strips of boneless pork are marinated in teriyaki sauce and crushed red peppers for a kick of heat, then stir-fried to perfection. The dish is balanced with the crunch of radishes and zucchini, and the mild sweetness of onion, all tossed in a glossy, slightly thickened sauce. It’s a satisfying blend of savory, sweet, and spicy notes that pairs beautifully with steamed rice or noodles. Perfect for busy evenings when you crave restaurant-quality Chinese food made with simple, accessible ingredients.
Szechuan Pork Stir-Fry
Description
This Szechuan Pork Stir-Fry is a vibrant, fast-cooking weeknight dinner that delivers bold flavors in under 40 minutes. Thin strips of boneless pork are marinated in teriyaki sauce and crushed red peppers for a kick of heat, then stir-fried to perfection. The dish is balanced with the crunch of radishes and zucchini, and the mild sweetness of onion, all tossed in a glossy, slightly thickened sauce. It&# 226;ÂÂs a satisfying blend of savory, sweet, and spicy notes that pairs beautifully with steamed rice or noodles. Perfect for busy evenings when you crave restaurant-quality Chinese food made with simple, accessible ingredients.Ingredients
Directions
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Cut the boneless pork into thin strips, about 1/4-inch thick.
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In a bowl, combine the pork strips with 1 tablespoon of Kikkoman Teriyaki Sauce and 1/8 teaspoon of crushed red peppers. Mix well to coat the pork, then set aside to marinate for at least 10 minutes.
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In a separate small bowl, whisk together 2 tablespoons of cornstarch, the remaining 3 tablespoons of Teriyaki Sauce, 1 tablespoon of distilled white vinegar, and 1 cup of water until smooth. Set aside.
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Cut 1 onion into chunks, thinly slice 12 radishes, and slice 2 medium zucchini into julienne strips.
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Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat.
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Add the marinated pork mixture to the hot wok. Stir-fry for about 2 minutes until the pork is cooked through and no longer pink.
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Remove the cooked pork from the wok and set aside on a plate.
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Add the remaining 1 tablespoon of vegetable oil to the same wok.
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Add the onion chunks and stir-fry for 2 minutes until slightly softened.
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Add the sliced radishes and zucchini. Sprinkle lightly with salt. Stir-fry for 1 minute until the vegetables are tender-crisp.
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Return the cooked pork to the wok with the vegetables.
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Stir in the cornstarch mixture. Cook and stir continuously for 1-2 minutes until the sauce thickens and comes to a boil.
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Remove from heat and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 137.3kcal
- % Daily Value *
- Total Fat 7.9g13%
- Saturated Fat 2.8g14%
- Cholesterol 45.4mg16%
- Sodium 35.2mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 15.3g31%
* 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
For extra heat, increase the crushed red peppers to 1/4 teaspoon or add a dash of Szechuan peppercorn powder.
You can substitute boneless pork with chicken breast or beef sirloin. Adjust cooking time as needed.
Serve over steamed white rice, brown rice, or egg noodles to soak up the flavorful sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.
Ensure your wok or skillet is very hot before adding the pork to achieve a good sear and prevent sticking.
