Szechuan Pork

My husband and I made this dish- it was delicious! We like a lot of veggies so we used broccoli,red pepper,carrots, added garlic and doubled the sauce ingredients. We cut the pork into strips instead of bite size pieces and used olive oil instead of butter. We like hot,spicy food but found 1/2 tsp of red pepper flakes was plenty hot and tasty.We put it over Japanese soba noodles.
We love to cook and would definitely make this dish again.

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LOVED IT! The only change I made was a few drops of sesame oil and a teaspoon of sesame seeds sprinkled on top-We will be having this again, and again......Easy to make and very tasty! Thanks for Posting your Recipe!! Di

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Made this for dinner last night and my boyfriend loved it. I doubled the sauce and used chicken stock instead of sherry as well as ground ginger instead of fresh and it still came out yummy. Will definitely make again :)

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We enjoyed this Szechuan pork recipe for dinner tonight. We served with basmati rice and green beans. The pork had very nice flavor, but there was not enough sauce. I would definitely double the sauce ingredients. 1 tsp of crushed red pepper was perfect for the amount of sauce made. DH thought the ginger should be tripled as he thought it would add a little more kick. This was quick to prep and is a good weeknight meal. Thanks for posting.

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This was outstanding! Husband loved it and thats a miracle since he is a meat and potato kind of guy. I would definitly only use about 1/2 tsp of the crushed red pepper. I like the heat but it seemed to take the taste away from the dish. I also am not a big fan of Dry Sherry so I took Annacia's idea and used the chicken broth. Thanks annicia it was a good idea.. This will be served often at my house since it not time consuming and the whole family loved it. Thanks for the recipe Nimz

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My boyfriend loved this dish! It was very simple to make and the meat was very tender. Thanks!

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My DH really enjoyed this dish! I didn't have a red pepper so I used carrots instead. The meat had a wonderful flavor. I used 1 teaspoon of the red pepper flakes. Thanks for posting.

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Made this for lunch yestereday without the rice because the dh is watching his carbs. It had a really nice flavor, was super simple to do and I had everything on hand easily. :) We'll have this again I am sure and then I will add broccoli, carrots and some sweet onions. Thanks for sharing this recipe! Made and reviewed for the No Nonsense Nibblers of ZWT 6 Summer 2010.

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Very nice. Excellent dish and simple to make.

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Will use this recipe for stir-fry of every type from now on. It's a perfect starting point that you can build on in so many ways! Thanks for sharing.

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This was a winner for DH and I. I used a full tsp of the curshed red pepper flakes and it gave it a really nice kick. I might go down to 1/2 tsp next time just so you can taste more of the other flavors. This would be great with chicken too.

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Teriffic recipe!!! I made this a few times now and every time this has been an awesome tasting recipe... Very easy to put together... I made as directed with 1 tsp of pepper flakes and 1 in. of gingerroot...Delicious!!! Thank you for another great recipe...Nimz

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Great pork stir fry! I made just as directed using the full teaspoon of crushed red pepper flakes. Next time I may double the sauce. Thanks for posting this recipe! Made for the Top Favorites of 2009 event

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This was very good, and very easy. I used broccoli instead of red pepper, as that was what I had on hand, but we ate every last bit of it. I used 1/2 teaspoon of red pepper for two servings, which had a nice warmth, but was not too spicy. Thanks for an easy and tasty dinner!

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Easy and delicious. I used the full teaspoon of hot peppers and substituted 3/4 tsp ground ginger for the ginger root. I didn't make the rice but if I make rice next time I will double the sauce so that there's sauce to put on the rice.

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So tasty and quick! I have made it twice, the first time with 1/2 t red pepper, which proved to be too much for the wimps (me, included) in our household. Second time used 1/8 t of red pepper and it was perfect for us. I replaced the ginger root (not easily come by in rural WY) with 1/4 tsp ground ginger and the butter with sunflower oil. My husband told me over and over how delicious it was. I love the sherry-soy-ginger flavor. Thanks for sharing this recipe!

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Turned out great! We love stir fry and this was one of the best we've made. The pork turned out so tender. I have never used butter in asian cooking. I'll follow the recipe as written again, except to use low sodium soy sauce, just my preference. Thanks so much for posting.

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Originally rated on 2/12/09 - This recipe made it into my book#266453. We LOVED this pork!! It is going directly into my family favorite file. It was incredibly easy to prepare. The flavor hits all the right notes. Just delicious. I ended up using 5 boneless pork loin chops, cubed, and it seemed like the perfect amount. I served this over rice. Can I give this 10 stars?!

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The flavour of this dish is great. I used fresh jalapenos instead of chili flakes and added onion/celery instead of red bell pepper (just a preference). Adding the cornstarch mixture to the meat before frying gives a nice crunchy texture. What I missed in this dish was more sauce. I added a bit of chicken stock which was fine. Next time I would brown the meat by itself on high heat and add the cornstarch with some chicken stock to get more and a thicker sauce. Made for PRMR.

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I recently became a Chinese food cooking fanatic... I bought two woks and have watched endless videos, not to mention tried about a hundred recipes. My poor GF has suffered through this all the way. She absolutely loved this recipe. Only thing I varied on was the pork. I trimmed the fat and cut up pork steaks from a hog I recently acquired. I'm telling you the taste was awesome. It is a great recipe and one of the staples I now prepare whenever I break out the woks.... Thanks for posting this!

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