Spicy Sichuan Stir-Fried Pork with Garlic and Chili

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A bold stir-fry featuring tender pork slices infused with fragrant garlic and fiery Sichuan chili for a flavorful kick. This Chinese-inspired pork recipe, ready in about 30 minutes, pairs pork shoulder, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 3 Chinese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 400 grams of thinly sliced pork shoulder with 1 tsp cornstarch and set aside for 10 minutes to tenderize.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add 10 broken dried Sichuan chili peppers and 4 minced garlic cloves, stir-frying for 30 seconds until fragrant but not burnt.
  3. Step 3: Add the pork slices to the wok and stir-fry vigorously for 4-5 minutes until the pork is browned and cooked through.
  4. Step 4: Stir in 1 tbsp finely chopped ginger, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tsp sugar. Mix well and cook for another 2 minutes until the sauce thickens and coats the pork.
  5. Step 5: Pour in 3 tbsp water and continue to cook for 1 minute until the sauce reduces slightly.
  6. Step 6: Remove from heat and drizzle 1 tsp sesame oil over the dish, then sprinkle 2 sliced green onions before serving.

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