Szechuan Pork Stir-Fry with Crisp Bell Peppers

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Tender pork shoulder sizzles in a bold, numbing Szechuan sauce with vibrant bell peppers for a balanced heat. This Chinese-inspired sheet-pan recipe, ready in about 35 minutes, pairs Pork shoulder, Green bell peppers, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 shoulder
• 2 Green bell peppers
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Szechuan peppercorns
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Brown sugar
• 1 tbsp Cornstarch
• 2 tbsp Vegetable oil
• 4 cups Cooked rice

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: In a bowl, combine 12 oz pork shoulder cubes with 1 tbsp cornstarch and 1/2 tbsp soy sauce; let sit for 5 minutes.
2. Step 2: Heat 1 tbsp vegetable oil in a wok over high heat until shimmering. Add pork and stir-fry for 3-4 minutes until browned on all sides; remove and set aside.
3. Step 3: Add remaining 1 tbsp vegetable oil to the wok. Sauté 3 minced garlic cloves and 1 tbsp minced ginger for 30 seconds until fragrant.
4. Step 4: Add 2 sliced green bell peppers and stir-fry for 2 minutes until edges turn crisp.
5. Step 5: Return pork to the wok, add 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar; toss until sauce thickens and coats ingredients.
6. Step 6: Serve immediately over 4 cups cooked rice.