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Szechuan pork in bowl.
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5 from 2 votes

Szechuan Pork Stir Fry

Szechuan pork is inspired by Cooking Light's Sichuan Stir-fryed Chicken with Peanuts
Prep Time15 mins
Cook Time20 mins
Total Time40 mins
Course: Entree
Cuisine: Asian
Servings: 4 servings
Calories: 523kcal
Author: Cynthia



  • 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 minced
  • 1 pound pork loin cut into 1" pieces


  • 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 fresh ginger peeled and minced
  • 1 1/2 Tablespoons garlic minced
  • 1 teaspoon chile paste with garlic

Remaining ingredients

  • 1 medium onion cut into bite sized pieces
  • 1 red bell pepper cut into bite sized pieces
  • 1/2 cup green onions sliced for garnish
  • 2/3 cup roasted peanuts
  • 4 Tablespoons coconut or avocado oil divided



  • Combine soy sauce, rice wine, dark sesame oil, cornstarch, garlic, and pork in a bowl and chill while preparing remaining ingredients.


  • Whisk together the chicken broth, brown sugar, soy sauce, rice wine, vinegar, cornstarch, and dark sesame oil in a bowl. Set aside.

Stir Frying Szechaun Pork

  • Heat 2 Tablespoons oil in a wok or large skillet over a medium-high heat. Add pork and marinade and stir-fry 5-6 minutes or until pork is done. Set aside. Wipe out wok if necessary.
  • Heat 1 Tablespoon oil in the wok and add onion and bell pepper. Stir-fry 2-3 minutes.
  • Add garlic, ginger and chile paste, stir-fry 15-20 seconds. Add sauce mixture and cook additional minute or two or until thick, stirring constantly.
  • Add pork, peanuts and green onions and cook another minute or until heated through. Adjust seasoning, adding more chile paste if prefered.


  • Chicken can be substituted for the pork.
  • Worcestershire can be substituted for the Chinese vinegar.
  • Cashews can be substituted for the peanuts. 
  • This dish can be stored in the fridge for up to 3 days. 


Serving: 1serving | Calories: 523kcal | Carbohydrates: 22g | Protein: 34g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 71mg | Sodium: 918mg | Potassium: 883mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1063IU | Vitamin C: 46mg | Calcium: 70mg | Iron: 2mg