Spicy Pork with Peas
Submitted by kblack
Szechuan-style spicy pork stir-fry with green peas, carrots, and ginger in a savory oyster and soy sauce. Served over steamed rice for a quick weeknight dinner.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minThis Szechuan-inspired pork stir-fry comes together fast once you have everything prepped. Thin strips of pork get seared hard in a screaming hot wok until browned, then pulled out while you blast the aromatics. Garlic, julienned ginger, onion, and carrots hit the oil next, cooking just long enough to stay crisp-tender.
The sauce is where the Szechuan character comes through. Red pepper flakes and Szechuan peppercorns bring layered heat, the peppercorns adding that distinctive tingly, numbing quality that separates this from a generic stir-fry. Oyster sauce and soy sauce build the savory backbone, while sesame oil adds a toasty finish.
Everything gets tossed back together with green peas at the very end, just long enough to heat through. The peas stay bright green and pop with sweetness against the spicy, salty sauce. Pile it over steamed rice and it’s done.
Pro Tips
- Slice the pork against the grain as thin as possible. Thin strips sear fast and stay tender. Thick chunks steam instead of browning.
- Get your wok or skillet truly hot before adding the pork. You want a hard sear, not a simmer. Work in batches if needed to avoid crowding.
- Add the peas last and cook only 1 minute. Overcooked peas turn army green and mushy.
- The cornstarch in the sauce thickens as it boils. Stir constantly once it hits the pan or it clumps.
Variations
- Swap pork for thinly sliced chicken breast or beef flank steak.
- Add snap peas or broccoli florets alongside the green peas for more vegetable crunch.
Ingredients
Directions
In a small bowl, mix together the red pepper flakes, Szechuan pepper, cornstarch, chicken stock, sesame oil, soy sauce, oyster sauce, and sugar.
Set aside. In a large skillet or wok heat 2 tablespoons of the oil over high heat until quite hot.
Add the pork and cook quickly, tossing until brown all over, about 3 to 4 minutes.
Remove to a platter. Add the remaining 1 tablespoon of oil, then the onion, garlic, ginger, and carrots and quickly sauté until crisp tender, another 2 to 3 minutes.
Add the seasoning mixture to the vegetables and stir until the sauce begins to boil and thicken.
Add the pork and peas to the pan and heat thoroughly, about 1 minute.
Serve over steaming rice.
Sprinkle with the parsley and chopped tomato, if desired.
Serves 4
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