Szechuan Peppercorn Pork Stir Fry

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

Tender pork strips stir-fried with crisp vegetables in a tangy, numbing Szechuan sauce for a satisfying weeknight meal. This Asian recipe, ready in about 27 minutes, pairs pork loin, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 12 oz pork loin
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 2 cups broccoli
• 2 cloves garlic
• 1 tbsp ginger
• 1 tsp Szechuan peppercorns
• 1 tbsp hoisin sauce
• 1/2 tbsp chili garlic paste

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Instructions

1. Step 1: In a bowl, combine 12 oz pork loin, thinly sliced, 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp cornstarch. Toss to coat and marinate for 15 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over high heat until shimmering. Add 2 cloves garlic, minced, and 1 tbsp fresh ginger, minced, and stir-fry for 30 seconds until fragrant.
3. Step 3: Add 2 cups broccoli florets and stir-fry for 3 minutes until bright green and crisp-tender.
4. Step 4: Push vegetables to the sides, add marinated pork, and cook for 3-4 minutes until browned and cooked through.
5. Step 5: Stir in 1 tsp ground Szechuan peppercorns, 1 tbsp hoisin sauce, and 1/2 tbsp chili garlic paste. Cook for 1 minute until sauce thickens.
6. Step 6: Season with salt and pepper to taste. Serve immediately.