Stir-Fried Szechuan 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 developed and reviewed.

A bold and spicy Szechuan pork stir-fry featuring tender pork slices tossed with garlic, chili, and vibrant Szechuan peppercorns for an authentic kick. This Chinese recipe, ready in about 27 minutes, pairs pork tenderloin, 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: 12 min Serves 3 Chinese cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Toss 12 oz thinly sliced pork tenderloin with 1 tsp cornstarch and set aside for 10 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering, then add 4 minced garlic cloves, 1 tbsp minced ginger, and 2 thinly sliced fresh red chilies; stir-fry for 30 seconds until fragrant.
  3. Step 3: Add the pork slices and stir-fry for 4-5 minutes until the edges just begin to brown and the pork is nearly cooked through.
  4. Step 4: Stir in 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, and 1 tsp ground toasted Szechuan peppercorns along with 3 tbsp water; cook for another 2 minutes until the sauce thickens and coats the pork.
  5. Step 5: Remove from heat, toss in 2 chopped scallions, and serve immediately with steamed rice.

Related recipes