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Sichuan Stir Fried Pork With Vegetables

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  Cornstarch 2 Teaspoon
  Cold water 2 Teaspoon
  Pork 1 Pound (For Stir-Fry / Chow Mein)
  Cornstarch 1 Teaspoon
  Soy sauce 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper white 1⁄8 Teaspoon
  Vegetable oil 2 Tablespoon
  Garlic 1 Clove (5 gm), finely chopped
  Chopped vegetables 3 Cup (48 tbs) (For Stir Fry)
  Chili paste/Chili puree with garlic 2 Teaspoon
  Chicken broth/Water 1⁄4 Cup (4 tbs)

Mix 2 teaspoons cornstarch and the water; reserve.
Toss pork, 1 teaspoon cornstarch, the soy sauce, salt and white pepper.
Heat wok or 12-inch skillet until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
Add oil; rotate wok to coat sides.
Add pork and garlic; stir-fry until pork is no longer pink.
Add vegetables; stir-fry 2 minutes.
Stir in chili paste.
Stir in chicken broth; heat to boiling.
Stir in reserved cornstarch mixture.
Cook and stir about 10 seconds or until thickened.
1 teaspoon finely chopped dried chili pepper and 1 tablespoon soy sauce can be substituted for the chili paste.

Recipe Summary

Main Dish
Stir Fried

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 994 Calories from Fat 440

% Daily Value*

Total Fat 49 g76.1%

Saturated Fat 8.8 g44.1%

Trans Fat 0.1 g

Cholesterol 299.3 mg99.8%

Sodium 3150.1 mg131.3%

Total Carbohydrates 29 g9.8%

Dietary Fiber 8.1 g32.4%

Sugars 0.4 g

Protein 106 g211.9%

Vitamin A 362.6% Vitamin C 120.2%

Calcium 57.1% Iron 66.7%

*Based on a 2000 Calorie diet

Sichuan Stir Fried Pork With Vegetables Recipe