Szechuan Pork
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender slices of pork stir-fried with bell peppers in a spicy, savory Szechuan sauce. This bold, heat-forward dish is served over rice or noodles for a quick weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound pork tenderloin (thinly sliced)
- 1 tablespoons soy sauce (low sodium)
- 2 teaspoons Shaoxing wine
- 1 teaspoon cornstarch
- 2 tablespoons soy sauce (low sodium)
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- ½ teaspoon Szechuan pepper
- ¼ teaspoon red pepper flakes
- 2 tablespoons vegetable oil
- 2 medium bell peppers (1 red, 1 green, cut into 1 inch pieces)
- 1 medium onion (cut into 1 inch pieces)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (fresh, minced)
- ¼ cup chicken broth (low sodium)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 581mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 692mg
- Calcium
- 25mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 581MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.