Szechuan Pork Tenderloin

Submitted by Elmotoo

"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."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 lb pork tenderloin, sliced 1/4-inch thick
• 3 tablespoons reduced sodium soy sauce
• 1 teaspoon steak sauce
• 2 garlic cloves, minced
• 2 tablespoons minced fresh onions
• 1⁄8 teaspoon crushed red pepper flakes (or to taste)
• 2 tablespoons peanut oil
• 2 cups cauliflower florets
• 2 medium any color sweet bell peppers, cut in 1-inch squares
• 2 tablespoons coarsely chopped dry roasted peanuts
• hot cooked rice

directions

1. 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.
2. Preheat wok & add oil.
3. Stir fry pork tenderloin mixture on high heat 4 - 5 minutes.
4. Stir in cauliflower and pepper squares & continue stir frying until vegetables are barely cooked.
5. Top with peanuts and serve with rice.

Reviews

[Pierre P.]

Thoroughly underwhelmed by this recipe. I think the only element that made this dish Szechuan is the fact that I added Szechuan peppercorns to it. The result was quite dry, not saucy like a normal Szechuan dish should be. Also, the cook time is completely off. I prepared mine in a skillet and even then I had to add 4 minutes frying time for the chops to be cooked through. I would advise finding another version of this recipe.

 

[Leggy Peggy]

Easy-to-make recipe with lovely flavour. We doubled the peanuts and should have doubled the sauce.