Spicy and wonderfully flavored, this Szechuan pork dish comes together fast and is great for weekday meals. With crunchy carrots, ginger, orange juice and honey for a touch of sweetness, you can have it ready in 30 minutes!
Trying to get out of my flavor comfort zone, I made this Szechuan Pork stir fry with carrots and jasmine rice.
Well, it worked. It's easy, fast, and super flavorful! Pretty similar to my other favorite pork tenderloin recipe with port.
Truth be told, I bake a lot, but everyday meals are not my strong suit. I order take-out regularly, so this Asian-inspired dish made in the wok fitted right into my idea of manageable dinners.
This is the kind of wok recipe that comes together fairly quickly, even though there is chopping and a reasonable list of ingredients involved.
What are Szechuan (or Sichuan) peppercorns?
It is a Chinese spice originating from the same-name province.
The flavor is unique and creates a sort of numbness after a while. That sensation is unfamiliar, but unlike other peppers, it adds a quality that you come to like and expect.
It is spicy but different from hot peppers or other peppercorns, fragrant, and almost citrusy. It is very unique.
I have to say that the first time I ate them in this pork dish, I was hooked.
Steps to make Szechuan pork
I usually have everything ready for the spicy pork dish, and put it together while the rice cooks.
If you don't have a wok, use a large skillet.
Heat the wok over medium/high heat. Regulate the flame so the wok is always hot; you want the ingredients to brown well without burning.
Tip for adding oil to the wok: drizzle in a circular motion from the top of the wok edges. Don't drizzle it in the middle, as the oil will reach the bottom too quickly and won't have time to heat.
Peppercorns
Lightly toast the peppercorns. The heat opens the flavors and fragrances of spices, so this step allows for a deeper spice flavor.
Be careful not to burn them.
Pork pieces
The bite-size pieces are coated with cornmeal for crunchiness. Make sure the oil is hot when you add them.
They are lightly seared. Some pink parts might remain as it will be cooked further later.
Vegetables
I like carrot sticks, but slices work just as well. The same with the leeks, cut them smaller if you want to.
They need to cook until lightly softened, about 2 minutes. Remember they will be cooked further later.
Flavor base
It includes garlic, ginger, soy sauce, orange juice and mirin. They're all cooked until sofened and the soy sauce is somewhat reduced.
Final stir
Add pork pieces and carrots back again to the wok and cook until no pink remains in the meat, the veggies are crunchy but soft enough to eat, and the spicy sauce is syrupy.
Serving spicy Szechuan pork
- White rice is a classic and never disappoints. I like jasmine rice, but use any type of you like. Some make sticky rice for this.
- Plain: just the pork and veggies. It's a lighter option.
- Asian noodles: cook them and add to the wok at the last minute so they soak up some of the sauce. And call it a spicy pork and noodle stir fry.
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Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
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Szechuan Pork Stir Fry (spicy)
Ingredients
- 2 teaspoons Szechuan peppercorns
- ½ teaspoon salt
- 2 tablespoons cornmeal
- 12 ounces pork tenderloin, cut into bite-size pieces
- 5 tablespoons vegetable oil, (I use sunflower oil)
- 2 medium carrots, cut into sticks
- 1 small leek, sliced
- 1 tablespoon minced fresh ginger
- 2 garlic cloves, minced
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 3 tablespoons orange juice
- 3 tablespoons mirin, (cooking sake)
- 2 cups cooked white rice, to serve (I use Jazmin rice)
- 2 tablespoons chopped green onions, for garnish
Instructions
- Heat a wok over low heat, add 2 teaspoons Szechuan peppercorns and cook until fragrant, about 1 minute. Transfer to a bowl, add ½ teaspoon salt to taste and lightly mix. You can mash it with the back of a spoon to extract more flavor.
- Transfer to a medium bowl, add 2 tablespoons cornmeal and 12 ounces pork tenderloin, cut into bite-sized pieces. Coat meat with the peppercorn mixture and reserve.
- Heat the wok over high heat. Add 2 tablespoons oil around the edges and cook 2 medium carrots in bite size pieces and 1 small leek, coarsely chopped until beginning to brown, 3 or 4 minutes. Transfer to a plate and reserve.
- Add about 3 tablespoons oil to the wok, add pork and cook until brown, about 5 minutes. Transfer to the plate with the carrots.
- Add 1 tablespoon minced fresh ginger and 2 garlic cloves, minced, to the wok and sauté 1 minute. Add 3 tablespoons soy sauce, 2 tablespoons honey, 3 tablespoons orange juice and 3 tablespoons mirin. Cook until the sauce is somewhat syrupy.
- Add the pork pieces and vegetables back to the wok and cook for 1 or 2 minutes, stirring to coat.
- Divide 2 cups cooked white rice between two bowls or plates. Add pork mixture on top, dividing evenly. Garnish with 2 tablespoons chopped green onions and serve.
dentistvschef says
Alwayslove the flavour of numbning szechuan peppercorn....
and the photograph is stunning as always...
Marissa | Pinch and Swirl says
This looks delicious, Paula. Cornmeal is an inventive way to add crunch - I never think of using it in Asian inspired dishes, but why not? 🙂
Terra says
I love the simplicity of the dish, yet so full of lovely flavors! It looks wonderful! Hugs, Terra
Mary Hirsch says
Good for you for steering away from an all-sweets diet --- that's so "big girl" of you. I like this. It sounds delicious. And, I always like to be able to squeeze an extra meal or two out of something I make. I really enjoyed reading this Post, Paula. This was a good sentence - "This pork recipe had been on my mind for a week now, so it was time to ditch the chinese rice and prepare something as good as the day promised to be. And the night had already been." and definitely a positive thought. Glad you are having fun with old friends but what are you doing out until 4am, Girl? I actually envy you that you can.
Kathy says
Such a wonderful dish! Looks incredibly delicious, Paula!
Food Done Light says
Gorgeous recipe. I saw it on RecipeNewz. Would love for you to share some recipes on Thursdays Treasures http://fooddonelight.com/thursdays-treasures-week-62/
Cocoa and Lavender says
Paula - I am so glad to see this recipe as I have been craving Chinese lately and like to make it myself. AND, as I usually use chicken, i needed a change and pork is the perfect choice. I agree with you - all else pales in comparison to time with friends and out families of choice but ,if you can combine them, there is nothing better! Thanks! ~David
Andrea_TheKitchenLioness says
Healthy and delicious Asian food is always a big hhit at our house too and it is so much fun to prepare - your recipe for Szechuan Porc looks just wonderful!
Guru Uru says
The combination of ingredients works perfectly 🙂
Cheers
Choc Chip Uru
Julia says
Paula, this looks delicious!
yummychunklet says
Love the look of those matchstick carrots!
Medeja says
I adore such food! Flavorful and easy to make! Yummy!
Renee Dobbs says
You have certainly made me want to get a wok. It is still one of the cooking items I have yet to own and conquer. Great tip on how to add the oil.
Holly @ abakershouse.com says
I think I will add a wok on my Christmas list. Your combination of pork and carrots with ginger sure beats Chinese take out any day!
mireia badia says
I tend to do exactly the same, I bake because i just love it but cooking, i do like it but I just can't be bothered to spend time looking for a new recipe, this one looks great!!!
Laura says
This looks wonderful! Pinning now!
Family Foodie says
I love rice bowls like this... this is a recipe that I will be trying!