Best 3 Sichuan Pork Stir Fry Recipes

Indulge in the tantalizing flavors of Sichuan cuisine with our meticulously curated collection of pork stir-fry recipes. Embark on a culinary journey through the vibrant province of Sichuan, renowned for its bold and aromatic dishes. Discover the secrets of creating authentic Sichuan pork stir-fries that will leave your taste buds dancing. From the classic Kung Pao Pork to the lesser-known but equally delectable Ant's Climbing a Tree, each recipe promises an explosion of flavors and textures. Prepare to be captivated by the harmonious blend of sweet, sour, spicy, and savory notes, a hallmark of Sichuan cooking. With step-by-step instructions and a comprehensive ingredient list, these recipes cater to home cooks of all skill levels. So, gather your ingredients, heat up your wok, and let the sizzling aromas of Sichuan pork stir-fries fill your kitchen.

Here are our top 3 tried and tested recipes!

SICHUAN PORK STIR-FRY

Sichuan Pork Stir-Fry image

This is a deliciously spiced pork dish. Tender pork is stir-fried with stem lettuce in a fiery chile sauce. Enjoy with freshly cooked white rice.

Provided by Jin

Categories World Cuisine Recipes Asian Chinese

Time 45m

Yield 2

Number Of Ingredients 17

Ingredients

6 leaves stem lettuce (celtuce), cut into 1/2-inch pieces
1 pinch salt
2 teaspoons water
1 teaspoon cornstarch
½ pound lean pork, cut into 1/2-inch cubes
1 teaspoon rice wine (sake)
¼ teaspoon salt
2 tablespoons chicken stock
2 teaspoons soy sauce
½ teaspoon Chinese black vinegar
½ teaspoon white sugar
3 ½ tablespoons vegetable oil
1 tablespoon finely chopped pickled red chile peppers
2 teaspoons chili bean sauce ((toban djan), such as Lee Kum Kee®)
3 spring onions, diced
2 cloves garlic, sliced
1 (1/2 inch) piece fresh ginger, sliced

Steps:

Combine stem lettuce and pinch of salt in another bowl.
Combine water and cornstarch in a small bowl; stir into a smooth paste.
Transfer half of the cornstarch paste into a larger bowl. Add pork, rice wine, and 1/4 teaspoon salt. Mix well and let marinate, about 5 minutes.
Whisk remaining cornstarch paste, chicken stock, soy sauce, black vinegar, and sugar in another bowl to make sauce.
Heat oil in a wok or large skillet over high heat. Add pork with marinade; cook and stir until browned, 3 to 4 minutes. Stir in pickled chile peppers and chili bean sauce; cook until oil turns red, about 1 minute. Add spring onions, garlic, and ginger; cook and stir until fragrant, about 1 minute. Stir in lettuce; saute until tender, 2 to 3 minutes. Pour in sauce and toss until thickened, about 3 minutes.

Nutrition Facts : Calories 347.2 calories, Carbohydrate 8.3 g, Cholesterol 49 mg, Fat 26.4 g, Fiber 1.2 g, Protein 19.8 g, SaturatedFat 4.6 g, Sodium 1094.6 mg, Sugar 3.4 g

SICHUAN PORK, BROCCOLI & CASHEW STIR-FRY

Sichuan pork, broccoli & cashew stir-fry image

A Chinese-inspired one-pan supper with crunchy greens and nuts, and a rich chilli and soy sauce

Provided by Jennifer Joyce

Categories Dinner, Main course

Time 30m

Number Of Ingredients 13

Ingredients

1 tbsp vegetable oil
500g pork fillet, cut into thick slices
1 garlic clove, thinly sliced
300g Tenderstem broccoli, cut into 3cm pieces
2 red onions, cut into thick half moons
50g toasted unsalted cashew
1 tbsp dark soy sauce
1 tbsp Chinese black or red wine vinegar
1 tbsp rice wine or sherry
1 heaped tsp chilli bean sauce or chilli sauce
1 tbsp liquid chicken stock
1 tsp golden caster sugar
2 tsp cornflour dissolved in 2 tbsp water

Steps:

In a small bowl, mix together the sauce ingredients and set aside. Heat the oil in a large wok. Season the pork and sear in batches, then remove and set aside.
Fry the garlic until golden - about 30 secs - then add the broccoli and onions. Stir-fry for 2 mins, then add the pork and cashews along with the sauce. Keep stir-frying for another 2-3 mins until everything is hot and simmering.

Nutrition Facts : Calories 318 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.9 milligram of sodium

SICHUAN STIR-FRIED PORK IN GARLIC SAUCE(COOK'S ILLUSTRATED)

Sichuan Stir-Fried Pork in Garlic Sauce(Cook's Illustrated) image

If Chinese black vinegar is unavailable, substitute 2 teaspoons of balsamic vinegar and 2 teaspoons of rice vinegar. If Asian broad-bean chili paste is unavailable, substitute 2 teaspoons of Asian chili-garlic paste or Sriracha sauce. Serve with steamed white rice.

Provided by Coppercloud

Categories Pork

Time 43m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

1/2 cup chicken broth
2 tablespoons sugar
2 tablespoons soy sauce
4 teaspoons chinese black vinegar
1 tablespoon sesame oil
1 tablespoon chinese rice wine or 1 tablespoon dry sherry
2 teaspoons ketchup
2 teaspoons fish sauce
2 teaspoons cornstarch
12 ounces country-style boneless pork ribs, trimmed
1 teaspoon baking soda
1/2 cup cold water
2 teaspoons chinese rice wine or 2 teaspoons dry sherry
2 teaspoons cornstarch
4 minced garlic cloves
2 scallions, white part minced, green parts sliced thin
2 tablespoons asian garlic and red chile paste
4 tablespoons vegetable oil
6 ounces shiitake mushrooms or 6 ounces portabella mushrooms, stemmed and sliced thing
2 (8 ounce) cans water chestnuts

Steps:

1. Whisk all sauce ingredients together in bowl. Set aside.
2. Cut pork into 2" lengths and then cut each length into 1/4" matchsticks. Combine pork with baking soda and water in bowl. Let sit at room temperature for 15 minutes.
3. Rinse pork in cold water. Drain well and pat dry with paper towels. Whisk rice wine and cornstarch in bowl. Add pork and toss to coat.
4. For the stir fry, combine garlic, scallion whites, chili paste in bowl.
5. Heat 1 tbsp oil in large non stick pan over high heat until just smoking. Add mushrooms and cook stirring frequently until tender, 4 minutes. Add water chestnuts and cook for additional 2 to 4 minutes until tender. Transfer vegetables to separate bowl.
6. Add remaining 3 tbsp oil to pan and place over medium low heat. Add garlic scallion mixture and cook until fragrant, 30 seconds. Transfer 1 tbsp garlic scallion oil to small bowl and set aside. Add pork to skillet and cook until no longer pink, 3 to 5 minutes. Whisk sauce to recombine and add to skillet. Increase heat to high and cook stirring constantly until thickened and pork cooked thru, 1 to 2 minutes. Return vegetables to skillet and combine. Transfer to platter, sprinkle with scallion greens and reserved garlic scallion oil and serve.

Tips:

Mise en Place: Before you start cooking, make sure all your ingredients are prepped and measured out. This will help you stay organized and prevent any scrambling during the cooking process.
Use a Well-Seasoned Wok: A well-seasoned wok will help prevent food from sticking and will also impart a nice flavor to your stir-fry.
High Heat: Stir-fries are cooked over high heat, so make sure your wok or pan is nice and hot before adding your ingredients.
Stir Constantly: Stirring constantly will help prevent your ingredients from burning and will also help to evenly distribute the flavors.
Add Sauce Gradually: If you're using a sauce, add it gradually and taste as you go. This will help you prevent the stir-fry from becoming too salty or overpowering.
Don't Overcrowd the Wok: If you overcrowd the wok, the ingredients won't cook evenly and you'll end up with a soggy stir-fry. Cook in batches if necessary.
Serve Immediately: Stir-fries are best served immediately after they're cooked. This will help preserve the flavors and textures of the ingredients.

Conclusion:

The recipes in this article are a great way to enjoy a delicious and healthy Sichuan pork stir-fry. With a little planning and preparation, you can easily make this dish at home. Just remember to use fresh ingredients, a well-seasoned wok, and high heat. And don't forget to stir constantly! With a little practice, you'll be able to make a perfect Sichuan pork stir-fry that your family and friends will love.