Sichuan-Style Pork Stir-Fry

Name: Sichuan-Style Pork Stir-Fry
Cuisine: Asian, Chinese
Ingredients: 18 oz pork tenderloin, cubed; 2 tbsp cornstarch; 3 tbsp soy sauce; 1 tbsp rice vinegar; 1 cup water; 2 tbsp peanut or corn oil; 2 leeks, sliced thin; 1 red bell pepper julienned; 1 zucchini julienned; 1 carrot julienned; pinch of salt; cooked rice to serve; 1 tbsp soy sauce; pinch of chile flakes

5 steps

Wok & Stir Fry Cookbook page 79

Updated at: Thu, 17 Aug 2023 12:27:23 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories272.5 kcal (14%)

Total Fat11.8 g (17%)

Carbs11.8 g (5%)

Sugars4 g (4%)

Protein29.3 g (59%)

Sodium1031.7 mg (52%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

18 ozpork tenderloin

cubed

2 Tbspcornstarch

3 Tbspsoy sauce

1 Tbsprice vinegar

1 cupwater

MARINADE

1 Tbspsoy sauce

chile flakes

Instructions

Step 1

To make the marinade, mix the soy sauce and chile flakes in a bowl. Add the pork and toss to coat. Cover with plastic wrap and let stand for 30 minutes.

Step 2

Combine the cornstarch, soy sauce, and vinegar in a small bowl. Stir in the water gradually, then set aside.

Step 3

Heat a wok over medium-high heat, then add 1 tablespoon of the oil. Add the pork and marinade mixture and stir-fry for 2-3 minutes. Remove the pork from the wok with a slotted spoon and set aside.

Step 4

Heat the remaining oil in the wok, then add the leeks and bell pepper an stir-fry 2 minutes. Add the zucchini, carrot, and salt and stir-fry for an additional 2 minutes.

Step 5

Stir in the pork and the cornstarch mixture and bring to a boil, stirring constantly, until the sauce thickens. Remove from the heat. Serve immediately with wild rice.