Spicy Pork Stir-Fry

Spicy Pork Stir-Fry


"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!"


1 h servings 318 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

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  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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  1. 63 Ratings


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 ...

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 ...

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 fla...

This received mixed reviews at my house. My son gave it 5 stars and my husband gave it 3. I enjoyed the unique flavor.

loved this! So much flavor; will be making it again.

Very good - I made revisions according to my taste. I used leftover pork loin roast that I julienned, so I omitted the marinade (cooking time was also reduced overall). I also omitted the chil...

This was very tastey. I omitted the chile oil and the chile because my son doesn't like hot food. Instead ofusing peanut oil I used 2 ts. of olive oil. Was a hit, I also only used 1 1/2 ts. o...

I loved this recipe. I made it low fat by eliminating all but 1 1/2 tsp of sesame oil, using 3 jalapeno peppers, whole button mushrooms and hot sauce. I'm making another batch today to freeze in...

This was easy to make and wasn't the worst thing I've ever eaten, but also wasn't the best. It was only okay.