Recipe by Lorna
"This is Sichuan-style pork stir-fry. Pork plays a major role in many Asian cuisines, where it is prepared in seemingly endless ways. This dish is super spicy, so be sure to serve it with loads of steamed white rice!"
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pork tenderloin, cubed
dark sesame oil
minced fresh ginger root
green chile peppers, chopped
sugar snap peas, julienned
chopped green onions
finely chopped peanuts
I absolutely loved the taste of the pork and soy sauce marinade! It cooked up beautifully! I always try to substitute cooking spray for any olive oil and I must say it did not diminish any flavor in my book! This recipe was beautiful until I added the 1 Tbs soy sauce, 2 Tbs rice vinegar, 1 tsp cornstarch, and 3 tsp dark sesame oil! My sugar snap peas just soaked up the vinegar taste and ruined the whole recipe! I added honey to try and tone down the vinegar flavor! After adding the honey, the vinegar taste was toned down just a bit! I had to pick out all the sugar peas to make the recipe tolerable again! I beseech any other home-makers to not add the second bit of soy sauce, rice vinegar, cornstarch, and sesame oil! Without that, this recipe is FANTASTIC! An absolutely perfect bite! I will definately cook this again but, leave out the aforementioned ingredients!
There is a great mix of flavors and textures in this recipe if you don't blow it by following it too closely (ha!). The lime and vinegar are definitely strong, even for a lime and vinegar lover like myself. I ended up adding sugar at the end to even up the field a little, but the consistency of the sauce was great as written (I was a little surprised at that - I thought there might be too much cornstarch). I like my veggies barely-done to crisp-tender, so the 6-8 minutes on the carrots and peas would have killed this recipe for me. I also added mushrooms and zucchini. I cooked the pork first and set it aside, then did the mushrooms, added the carrots for a few minutes, then the zucchini, snap peas, and pork in just to heat through (which got my zucchini and peas just the way I like them). I like the spice and the overall flavor, but definitely had to play around with this to get it where I wanted it. Thanks!
Modifications I made: omitted the cornstarch from the marinade (for fewer carbs); sliced the pork thinly instead of cubes (turned out nice and tender!); used lemon b/c I had it on-hand; omitted chile peppers and chili oil, using instead a tsp. or two of red pepper flakes, fried with the ginger; added 1 sm red bell pepper and 1/2 white onion, omitted green onion; didn't bother to julianne the peas and didn't chop the peanuts.
Turned out spicy enough for our tastes (I like a little bite but no burn), but the vinegar overwhelmed the rest of the flavors. The lemon juice may have also played into the overpowering tang this dish had.
I'll use this recipe as a base in the future but do something a little less tangy for the sauce.
This received mixed reviews at my house. My son gave it 5 stars and my husband gave it 3. I enjoyed the unique flavor.
loved this! So much flavor; will be making it again.
Very good - I made revisions according to my taste. I used leftover pork loin roast that I julienned, so I omitted the marinade (cooking time was also reduced overall). I also omitted the chili peppers, as I don't like such blazingly hot food I can't taste anything else (plus I didn't have them). The chili oil was changed to a 1/2 tsp. of chili paste with garlic (and I added a few quartered mushrooms to the veggies). Very nice quick weeknight dinner!
This was very tastey. I omitted the chile oil and the chile because my son doesn't like hot food. Instead ofusing peanut oil I used 2 ts. of olive oil. Was a hit, I also only used 1 1/2 ts. of sessame oil because of the fat grams. My kids loved it.
I loved this recipe. I made it low fat by eliminating all but 1 1/2 tsp of sesame oil, using 3 jalapeno peppers, whole button mushrooms and hot sauce. I'm making another batch today to freeze in small one portion containers. Thanks so much for this wonderful recipe!!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Pork Stir-Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 157
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