Stir-Fried Pork with Szechuan Pepper and Chili
A spicy and numbing Szechuan-style pork stir-fry featuring bold flavors of Szechuan peppercorn and dried chili for a balanced heat and fragrance. This chinese-inspired pork ready in about 30 minutes pairs grams pork shoulder, thinly sliced, Szechuan peppercorns, dried red chili peppers 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.
Ingredients
- 300 grams pork shoulder, thinly sliced
- 1 tsp Szechuan peppercorns
- 5 pieces dried red chili peppers
- 3 cloves garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp cornstarch
- 3 tbsp vegetable oil
- 2 stalks green onions, chopped
- 1/2 tsp sugar
- to taste salt
Instructions
- Step 1: Toss 300 grams of thinly sliced pork shoulder with 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, and 1 teaspoon cornstarch. Mix thoroughly and marinate for 15 minutes.
- Step 2: Heat 3 tablespoons vegetable oil in a wok over medium-high heat until shimmering. Add 1 teaspoon Szechuan peppercorns and 5 dried red chili peppers, stir-fry for 30 seconds until aromatic but not burnt.
- Step 3: Add 3 minced garlic cloves and 1 tablespoon minced ginger to the wok. Stir-fry for 20 seconds until fragrant.
- Step 4: Add the marinated pork to the wok, spreading it out to sear. Stir-fry continuously for 4-5 minutes until the pork is cooked through and edges start to brown.
- Step 5: Sprinkle 1/2 teaspoon sugar and salt to taste. Toss in 2 chopped green onion stalks and stir-fry for another 30 seconds until combined and fragrant. Remove from heat and serve immediately.
Frequently asked questions
How long does Stir-Fried Pork with Szechuan Pepper and Chili take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stir-Fried Pork with Szechuan Pepper and Chili?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep szechuan peppercorns from drying out.
Can I substitute ingredients in Stir-Fried Pork with Szechuan Pepper and Chili?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Pork with Szechuan Pepper and Chili for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Stir-Fried Pork with Szechuan Pepper and Chili?
Chinese pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Seriously addictive. The recipe’s simplicity belies how deeply flavorful it is—next time I’ll double the chili.
- ★★★★★
A new weeknight staple! Tender pork with just the right amount of heat—served with steamed rice, it’s pure comfort.
- ★★★★★
Authentic and easy—my first time making Szechuan cuisine and it turned out flawless. The chili balance was spot-on.
