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Spicy Pork Stir-Fry

Spicy Pork Stir-Fry

  • Prep

    45 m
  • Cook

    15 m
  • Ready In

    1 h
Lorna

Lorna

This is Sichuan-style pork stir-fry. Pork plays a major role in many Asian cuisines, where it is prepared in seemingly endless ways. This dish is super spicy, so be sure to serve it with loads of steamed white rice!

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Nutrition

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  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 27.7 g
  • 55%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 750 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, combine 2 tablespoons soy sauce, 1 tablespoon cornstarch and water. Mix all together until smooth and stir in the pork cubes. Cover and refrigerate for 30 to 45 minutes.
  2. In a small bowl combine the lime juice, 1 tablespoon soy sauce, vinegar, 1 teaspoon cornstarch and sesame oil. Mix together and set aside.
  3. Remove pork and marinade from refrigerator. In a large skillet or wok heat peanut oil until hot. Stir in ginger and chile pepper and saute for 1 minute. Then stir in pork with marinade, carrots, and sugar peas and stir-fry for 6 to 8 minutes or until pork is tender.
  4. Pour in lime mixture, reduce heat and simmer until sauce thickens, about 6 to 8 minutes. Remove from heat and stir in hot chile oil, green onions and peanuts. Serve!
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Reviews

SunnyByrd
37

SunnyByrd

6/1/2009

There is a great mix of flavors and textures in this recipe if you don't blow it by following it too closely (ha!). The lime and vinegar are definitely strong, even for a lime and vinegar lover like myself. I ended up adding sugar at the end to even up the field a little, but the consistency of the sauce was great as written (I was a little surprised at that - I thought there might be too much cornstarch). I like my veggies barely-done to crisp-tender, so the 6-8 minutes on the carrots and peas would have killed this recipe for me. I also added mushrooms and zucchini. I cooked the pork first and set it aside, then did the mushrooms, added the carrots for a few minutes, then the zucchini, snap peas, and pork in just to heat through (which got my zucchini and peas just the way I like them). I like the spice and the overall flavor, but definitely had to play around with this to get it where I wanted it. Thanks!

kharma.cat
29

kharma.cat

5/4/2004

Modifications I made: omitted the cornstarch from the marinade (for fewer carbs); sliced the pork thinly instead of cubes (turned out nice and tender!); used lemon b/c I had it on-hand; omitted chile peppers and chili oil, using instead a tsp. or two of red pepper flakes, fried with the ginger; added 1 sm red bell pepper and 1/2 white onion, omitted green onion; didn't bother to julianne the peas and didn't chop the peanuts. Turned out spicy enough for our tastes (I like a little bite but no burn), but the vinegar overwhelmed the rest of the flavors. The lemon juice may have also played into the overpowering tang this dish had. I'll use this recipe as a base in the future but do something a little less tangy for the sauce.

psthompson
19

psthompson

1/25/2004

I absolutely loved the taste of the pork and soy sauce marinade! It cooked up beautifully! I always try to substitute cooking spray for any olive oil and I must say it did not diminish any flavor in my book! This recipe was beautiful until I added the 1 Tbs soy sauce, 2 Tbs rice vinegar, 1 tsp cornstarch, and 3 tsp dark sesame oil! My sugar snap peas just soaked up the vinegar taste and ruined the whole recipe! I added honey to try and tone down the vinegar flavor! After adding the honey, the vinegar taste was toned down just a bit! I had to pick out all the sugar peas to make the recipe tolerable again! I beseech any other home-makers to not add the second bit of soy sauce, rice vinegar, cornstarch, and sesame oil! Without that, this recipe is FANTASTIC! An absolutely perfect bite! I will definately cook this again but, leave out the aforementioned ingredients!

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