Szechuan Pork Stir-Fry
Submitted by shirleyd10
Szechuan pork stir-fry with thin-sliced pork loin, zucchini, radishes, and onion in a glossy teriyaki-vinegar sauce with red pepper flakes. A lightning-fast weeknight wok dinner that serves four.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minHere’s a stir-fry that throws a curveball: sliced radishes right in the wok alongside the pork and zucchini. It sounds unexpected, but cooked radishes lose their sharpness and turn peppery-sweet with a satisfying crunch that works beautifully against tender strips of pork loin.
The sauce keeps things simple. Teriyaki brings the sweet-salty backbone, a splash of white vinegar sharpens everything up, and crushed red pepper flakes add just enough heat to earn the Szechuan name. Cornstarch thickens it into a glossy glaze that coats every piece.
This comes together in minutes from start to plate. Perfect for those nights when you want real food without real effort.
Pro Tips
- Slice the pork loin against the grain into thin strips. Cutting with the grain leaves you with chewy, stringy pieces that fight back when you bite.
- Stir-fry the pork first and remove it from the wok before cooking the vegetables. This prevents the meat from steaming and keeps the sear on it.
- Slice the radishes thin so they cook quickly and evenly. Thick rounds won’t soften enough in the short cook time.
Ingredients
Directions
Combine pork, 1 tablespoon teriyaki sauce and red peppers; set aside.
Combine cornstarch, remaining teriyaki sauce and vinegar with 1 cup water; set aside.
Heat 1 tablespoon oil in wok or large skillet over high heat.
Add pork mixture; stir-fry 2 minutes.
Remove from wok; heat remaining oil in same wok.
Add onion; stir-fry 2 minutes.
Add radishes and zucchini; sprinkle lightly with salt and stir fry 1 minute longer, or until vegetables are tender-crisp.
Stir in pork and cornstarch mixture.
Cook and stir until mixture thickens and boils.
Remove from heat; serve immediately.
Comments
