Szechuan Pork

Here’s one of our household’s favorites re-posted for our new readers. (Originally posted July 2009).  We used to cook this with brown rice but I can’t kick my love for fragrant jasmine rice. The flavor really knocks this recipe out of the park!  Enjoy!
Though some foodies only create recipes based on only the most professional sources, I do go out of my way to find new takes.  This is an excellent Asian recipe from Redbook’s cookbook, Redbook Flavor Rules!
  • 1-1/2 pounds boneless pork butt, well trimmed
  • 2 tablespoons soy sauce
  • 1 teaspoon cornstarch
  • 4 teaspoons vegetable oil
  • 2 red bell peppers, cut into 1/2 by 2-inch strips
  • 2 ribs celery, cut into 2-inch-long matchsticks
  • 6 scallions, cut into 2-inch lengths
  • 2 tablespoons minced peeled fresh ginger
  • 1/2 cup chicken broth
  • 1-1/2 teaspoons Asian chili paste with garlic

Thinly slice pork, then cut into 1/2 inch-wide strips. In medium bowl, stir together soy sauce, sherry, and cornstarch. Add pork and toss to coat.

In 12-inch skillet, heat oil over medium-high heat. With slotted spoon, lift pork from marinade, reserving marinade. Add pork and stir-fry 2 minutes, or until cooked through. With slotted spoon, transfer to large plate.

Add peppers and celery to pan, reduce heat to medium, and stir-fry 3 minutes, or until peppers are crisp-tender. Add scallions and ginger and stir-fry 3 minutes, or until scallions are tender.

In small bowl, whisk together broth, chili paste, and reserved marinade. Pour into pan and bring to a boil. Reduce heat to low, return pork to pan, and cook 1 minute, or until sauce is lightly thickened and pork is heated through.

Makes 4 servings/350 cals, 19g fat per serving.