Szechuan Pork

Szechuan Pork
Photo by Becky Luigart-Stayner


  • 2 teaspoons dark sesame oil
  • 1 tablespoon peanut butter
  • 1 teaspoon bottled ground fresh ginger (such as Spice World)
  • ¾ cup red bell pepper strips (about 1 small pepper)
  • 1 ½ tablespoons low-sodium soy sauce
  • ¼ cup fat-free, less-sodium chicken broth
  • 6 ounces soba (buckwheat) noodles, uncooked
  • + 3 more ingredients
    • 1 tablespoon chili garlic sauce (such as Lee Kum Kee)
    • ¾ cup (2-inch) diagonally cut green onions (about 4 green onions)
    • 1 (1-pound) pork tenderloin, trimmed and cut into 2-inch strips

1. Cook noodles according to package directions. Drain and rinse with cold water; drain. 2. Heat oil in a large nonstick skillet over medium-high heat. Add pork, chili garlic sauce, and ginger to pan; stir-fry for2 minutes. Add bell pepper to pan; stir-fry 2 minutes. Add broth, soy sauce, and pea...

View full recipe at My Recipes


Variations on Szechuan Pork

  • Szechuan Pork
    • 2 tablespoons natural peanut butter (such as Smucker's)
    • 2 teaspoons minced peeled fresh ginger
    • 1/4 cup sliced green onions
    • +6 other ingredients

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