SZECHUAN PORK
Make and share this Szechuan Pork recipe from Food.com.
Provided by Nimz_
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Blend 2 tablespoon soy sauce and cornstarch in medium bowl.
- Add pork, tossing to coat well.
- Blend remaining soy sauce and sherry in small bowl and set aside.
- Cook and stir crushed red pepper in butter in large skillet over medium heat until pepper turns golden brown.
- Add pork mixture.
- Cook and stir for 5 to 7 minutes or until pork is no longer pink.
- Remove pork from skillet and set aside.
- Add red pepper, green onions and ginger to same skillet.
- Cook and stir for 3 minutes or until tender-crisp.
- Return pork to skillet with sherry mixture and cook for 2-3 minutes more, stirring constantly until pork is cooked.
- Serve over rice.
SICHUAN STIR-FRIED PORK IN GARLIC SAUCE(COOK'S ILLUSTRATED)
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
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.
SICHUAN PORK STIR-FRY
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
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
GRILLED SZECHUAN PORK CHOPS
Another recipe I found floating around on paper...been wanting to try it...recipe says to cook it on a kettle-style grill...(note) but I think you could cook it on a George Foreman Grill or even a cast iron grill...cooking time does not include marinating time...
Provided by teresas
Categories Pork
Time 20m
Yield 1 chop, 4 serving(s)
Number Of Ingredients 10
Steps:
- To make marinade, combine green onions, soy sauce, garlic, sesame oil, lemon juice, chile paste, sugar, ginger root and chile oil in a small bowl.
- Place chops in a 1-gallon self-sealing plastic bag, pour marinade over chops, seal bag.
- Marinate in the refrigerator for 4 hours or overnight (turning once in awhile).
- Drain chops, reserving marinade.
- See note above.
- Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill for 4-5 minutes. Brush chops with reserved marinade; turn and brush again. Grill for 4-5 minutes more until chops are just done.
SZECHUAN PORK AND BROCCOLI
I devised this recipe years ago to use up some leftover pork. Nowadays, we don't wait for leftovers! The spicy dish is easy to prepare, and in addition to broccoli, you can use almost any combination of fresh vegetables.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cut pork into narrow 1-in. strips, 1/4-in. thick; set aside. (Partially freeze pork first for easier cutting.) Cut green onions, peppers, broccoli and onion into 1-in. pieces; set aside. Combine garlic, ginger, pepper flakes, hot water, sugar, ketchup and soy sauce (or substitute 8 tablespoons prepared Hoisin Sauce for the ketchup and soy sauce); set aside. In wok or large skillet, heat peanut or vegetable oil over high heat. Stir-fry the pork in oil until browned; remove from wok and keep warm. Add more oil if necessary and stir-fry all vegetables tender/crisp. Add pork and sauce mixture; cook until thickened. Serve with boiled rice.
Nutrition Facts :
SICHUAN-STYLE PORK & GREEN BEAN STIR-FRY
A cost-conscious Chinese-style meal for two with rich soy and pepper sauce, ginger, spring onions and sesame oil
Provided by Good Food team
Categories Main course
Time 30m
Number Of Ingredients 13
Steps:
- Cook the rice following pack instructions. Boil the beans for 4 mins, then drain under cold water, pat dry and set aside.
- In a large non-stick wok or frying pan, heat 1 tbsp of the oil. Add the pork mince and fry for a few mins, breaking up into small pieces with the back of a spoon. Stir in half the soy, the rice wine and sugar and cook for 30 secs more. When the meat is cooked through, tip onto a plate.
- Heat the remaining oil in the pan. Add the pepper, chilli, garlic, ginger and chopped onions, and stir-fry for 2 mins until ginger and garlic are softened. Tip in the beans, heat through, then add the mince - stir-fry for 2 mins until hot. Stir in the rest of the soy and sesame oil. Scatter with spring onions and serve with rice.
Nutrition Facts : Calories 447 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 2 milligram of sodium
SZECHUAN NOODLES WITH PORK
Cost per serving $1.32. I found this recipe in Woman's Day magazine. I have not tried this recipe, but I'm posting this for safe keeping. I plan to use All Natural creamy peanut butter.
Provided by internetnut
Categories < 30 Mins
Time 18m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to boil. Cook linguine as package directs. Stir together broth and soy sauce in a measuring cup.
- Heat a large skillet over medium-high heat. Add ground pork and red pepper flakes. Cook 5 minutes, breaking up, until browned and no longer pink. Add scallions, carrot, garlic and ginger; cook 3 minutes.
- Stir broth mixture and peanut butter into pork. Cook until peanut butter is melted and blended.
- Reserve 1 cup pasta water. Drain linguine, add to skillet and toss to evenly coat with sauce. (Stir in some pasta water if needed to keep mixture creamy). Sprinkle with cilantro.
Nutrition Facts : Calories 646.2, Fat 25.9, SaturatedFat 8.3, Cholesterol 61.3, Sodium 813.9, Carbohydrate 71.3, Fiber 4.7, Sugar 5.2, Protein 31.5
SICHUAN PORK, BROCCOLI & CASHEW STIR-FRY
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
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
SZECHUAN PORK TENDERLOIN
OH YUM. Found this while fixing up my Asian Cookbook for the Chinese/Vietnamese New Year Tag Game-February 2008. And I'll be all set when the next ZWT rolls around! ;) Cook time includes marinating time.
Provided by Elmotoo
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Stir together pork tenderloin slices, soy sauce, steak sauce, garlic, onion and red pepper in a gallon ziplock bag. Marinate 30 minutes in the refrigerator.
- Preheat wok & add oil.
- Stir fry pork tenderloin mixture on high heat 4 - 5 minutes.
- Stir in cauliflower and pepper squares & continue stir frying until vegetables are barely cooked.
- Top with peanuts and serve with rice.
Nutrition Facts : Calories 415.7, Fat 27.1, SaturatedFat 5.3, Cholesterol 74.8, Sodium 753.2, Carbohydrate 13.7, Fiber 4.7, Sugar 4.3, Protein 32.4
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SICHUAN CRISPY FRIED PORK - CHINA SICHUAN FOOD
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- Cut the pork butt into small strips around 3cm wide. Transfer to a bowl and marinate with 1 tablespoon of salt, cooking wine, oyster sauce, white pepper and Sichuan peppercorn.
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From thespruceeats.com
Author Rhonda ParkinsonPublished 2007-06-15
- Kung Pao Chicken. This is the popular dish made with chicken, peanuts, and hot chiles, that is named after a generic government official or kung pao. Feel free to turn the heat up or down on this dish by adjusting the amount of chiles used.
- Mapo Tofu (Mapo Doufu) Tofu and a bit of ground meat are dressed up with spicy seasonings in this popular dish. The name mapo doufu means "old pockmarked grandmother bean curd" in honor of the old woman who is reputed to have invented the dish.
- Hot and Sour Soup. Unlike other Szechuan recipes, this popular soup gets its heat from white pepper (the sour comes from vinegar). Tofu adds extra protein to this warming soup that is reputed to be good for colds.
- Chinese Green Beans. This popular Szechuan dish is a staple at many Chinese restaurant buffets. Instead of chili paste, feel free to add 4 to 6 small dried red chilis if desired.
- Twice Cooked Pork (Hui Guo Rou) In this Szechuan dish, pork is first simmered in a broth of water, rice wine, and ginger and then stir-fried along with vegetables like leeks and red bell pepper, chili paste, sweet bean paste, and dark soy sauce.
- Crispy Szechuan Beef (Gan Bian Niu Rou Si) This recipe uses a technique known as "dry-frying" where the beef is fried for several minutes, making it extra chewy and crispy.
- Chicken With Orange Peel. Poultry and citrus are a popular combination in western China. The linking of hot chiles with Szechuan peppercorn produces the "numbing fire" that gives the cuisine its fiery reputation.
- Bang Bang Chicken (Bang Bang Ji) Sweet, sour, and salty come together in this popular dish, also known as strange flavor chicken. Chunky peanut butter can be used in place of sesame paste.
- Spicy Szechuan Eggplant. Eggplant and ground pork are stir-fried with chile paste and other seasonings in this spicy Szechuan recipe. For a vegetarian version, leave out the ground pork and increase the amount of eggplant.
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