Szechuan Pepper Pork Stir-Fry

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A numbingly spicy stir-fry of marinated pork and vegetables, infused with Szechuan peppercorns and ginger. This Asian recipe, ready in about 45 minutes, pairs pork shoulder, Szechuan peppercorns, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

Ingredients

• 1.2 lbs, cubed pork shoulder
• 1 tbsp Szechuan peppercorns
• 1 tbsp, grated ginger
• 2 tbsp soy sauce
• 1 tsp brown sugar
• 1 tbsp sesame oil
• 1 head, cut into florets broccoli
• 1/2 lb, julienned carrots
• 1/2 lb, trimmed snap peas
• 3 cloves, minced garlic
• 1/2 tsp chili flakes
• 1 tbsp sesame seeds

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Instructions

1. Step 1: In a bowl, mix 2 tbsp soy sauce, 1 tsp brown sugar, 1 tbsp sesame oil, and 1/2 tsp chili flakes. Marinate pork for 20 minutes.
2. Step 2: Heat 1 tbsp sesame oil in a wok over high heat. Add Szechuan peppercorns and 1 tbsp ginger. Cook 30 seconds until aromatic.
3. Step 3: Add marinated pork and cook 4 minutes until browned. Push to sides, add broccoli, carrots, and snap peas. Cook 3 minutes until tender.
4. Step 4: Add 3 minced garlic cloves and 1/2 tsp chili flakes. Cook 1 minute until fragrant. Toss with 1 tbsp sesame seeds. Serve immediately.