Spicy Szechuan Stir-Fried Pork with Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Tender pork strips stir-fried with bell peppers and a bold Szechuan sauce delivering a perfect balance of heat and savory flavor. This chinese-inspired stir fry ready in about 30 minutes pairs soy sauce, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, 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.

Ingredients

• 1 lb, sliced into 1/4-inch strips pork tenderloin
• 3 tbsp soy sauce
• 2 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 tsp, toasted and ground Szechuan peppercorns
• 6, broken into halves dried red chilies
• 4 minced garlic cloves
• 1 tbsp minced ginger
• 1 medium, sliced into thin strips green bell pepper
• 1 medium, sliced into thin strips red bell pepper
• 2, sliced scallions
• 1 tbsp rice vinegar
• 1 tsp sugar

Instructions

1. Step 1: Toss 1 lb sliced pork tenderloin with 3 tbsp soy sauce and 2 tbsp cornstarch until pork strips are evenly coated and slightly sticky.
2. Step 2: Heat 3 tbsp vegetable oil in a large wok over high heat until shimmering. Add 1 tsp toasted and ground Szechuan peppercorns and 6 broken dried red chilies, stir-frying for 30 seconds until fragrant.
3. Step 3: Add the coated pork strips to the wok and stir-fry for 4-5 minutes until pork is browned and cooked through.
4. Step 4: Stir in 4 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until aromatic.
5. Step 5: Add 1 medium sliced green bell pepper, 1 medium sliced red bell pepper, and 2 sliced scallions. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
6. Step 6: Pour in 1 tbsp rice vinegar and sprinkle 1 tsp sugar, tossing everything together for 1 more minute until the sauce slightly thickens and coats the pork and peppers.