Szechuan Pork stir fry is a quick, easy, and delicious weeknight dinner. With tender pork loin, crispy vegetables, and a spicy sauce, it just might be one of your new favorite meals!

I like making a stir-fry during the week. In just about the length of time it takes to make the rice, I can marinate the pork while the rest of the meal is being prepped. The hardest part about making stir fry is getting all the ingredients together, because the actual cooking time is under 10 minutes.

What Is Szechaun Pork Stir Fry?

This version of Szechaun Pork is adapted from a Cooking Light recipe for Sichuan Chicken. While traditional Szechuan food is quite spicy, this recipe is just spicy enough to satisfy most palates, without blowing the top of your head off.

If you prefer really hot Szechuan food, add more chile garlic paste. (This post was originally published on November 5, 2013. As an Amazon Affiliate, I receive commission on qualifying purchases.}

Making Chinese food at home

Having a few basic Asian cooking staples can transform ordinary cuts of meat into a delicious dinner. The sesame oil, rice wine, and chile paste with garlic, can be found in the Asian section of most markets.

If you live in a a large metropolitan area, chances are you’ll have an Asian market where some basic, and not so basic, ingredients are available at a fraction of the cost of the supermarket. World Market also has a limited supply of Asian condiments.

How To Make The Marinade For Pork Stir Fry

Making the pork stir fry marinade is quick and easy. Simply combine the ingredients below in a bowl, add the pork, and chill while preparing the sauce and the rest of the meal.

Marinade Ingredients

2 Tablespoons low sodium soy sauce, use tamari if gluten free
2 Tablespoons rice wine or sake
1 teaspoon dark sesame oil
1 teaspoon cornstarch
1 clove garlic
1 pound pork loin, cut into bite-sized pieces

What is Szechuan Sauce Made Of?

Schezwan sauce is a hot and spicy sauce made with a combination of flavors, such as soy sauce, sesame oil, vinegar, chile paste, and more. You’ll find this version fairly mild compared to most Szechuan recipes. Feel free to up the chile garlic paste if you’re so inclined.

Sauce Ingredients

To make this sauce, whisk together:

1/2 cup chicken broth
2 Tablespoons brown sugar
2 1/2 Tablespoons low-sodium soy sauce
2 Tablespoons rice wine
1 Tablespoon Chinese vinegar or Worcestershire sauce
1 teaspoon cornstarch
1 teaspoon dark sesame oil
1 1/2 Tablespoons minced peeled fresh ginger
1 1/2 Tablespoons minced garlic
1 teaspoon chile paste with garlic

How To Make Szechuan Pork

Heat 2 Tablespoons oil in a wok or skillet over medium-high heat.

Add the pork and the marinade, then stir-fry for 5-6 minutes or until no longer pink. Set aside.

Heat 1 Tablespoon oil in the wok and stir-fry onion, bell pepper, and stir-fry for 2-3 minutes. I like this carbon steel wok.

Next, add the following to your pan and stir-fry for 15 to 20 seconds:

Add sauce mixture and cook an additional minute or two or until thick, stirring constantly. Add pork, peanuts, and green onions and cook another minute or until heated through.

Finally, enjoy this Pork Szechaun stir fry dish! Compliment it with a side of rice or riced cauliflower for a low carb dish.