spicy

Szechuan Pork Stir-Fry

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 Servings
Cuts pork tenderloin

Ingredients

Before we get cooking, here’s everything you need. Check items off as you go — at home or in the store.

Directions

In a bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, garlic, ginger and Szechuan peppercorns until well mixed. Set aside.
In a large skillet or wok over high heat, add vegetable oil. Once hot, add sliced pork and cook, stirring occasionally, until pork reaches an internal temperature of 145° F and is starting to brown, about 5-7 minutes. Add onions and cook 2-3 minutes until translucent.
Add frozen vegetables and sauté for 2-3 minutes. Add sauce and cook for 2-3 minutes, stirring often.
In a small bowl, combine water and cornstarch, and drizzle oven stir-fry. Mix into stir-fry and cook until sauce is thickened, about 1-2 minutes. Remove from heat.
Serve hot over rice.

NOTE: If fresh vegetables are preferred, use 1 cup sugar snap peas OR snow peas, 1 cup broccoli, 1 cup red pepper and 1 cup shredded carrots. Fresh vegetables will take 4-5 minutes to cook once added to the stir-fry.
To crush Szechuan peppercorns, place in a resealable plastic bag and use a rolling pin to break apart.
Crushed red pepper can be used, substituting 1 teaspoon for the 2 of Szechuan, but this will have a different flavor and heat experience — it will be spicier, with no numbing effect or citrus notes.