Szechuan Pork Recipe #187477
This is just down right awesome. So easy to make and taste just great.
by ~Nimz~
45 min | 20 min prep
SERVES 4
- 3 tablespoons soy sauce, divided
- 2 tablespoons cornstarch
- 1 lb boneless pork loin, fat removed and thinly sliced into bite-size pieces
- 1 tablespoon dry sherry
- 1/2-1 teaspoon crushed red pepper flakes (I used the full teaspoon and it had a very pleasant heat element to it)
- 2 tablespoons butter
- 1 large red bell pepper, diced
- 1/3 cup sliced green onion
- 1 teaspoon grated gingerroot
- hot cooked rice
- Blend 2 tablespoon soy sauce and cornstarch in medium bowl.
- Add pork, tossing to coat well.
- Blend remaining soy sauce and sherry in small bowl and set aside.
- Cook and stir crushed red pepper in butter in large skillet over medium heat until pepper turns golden brown.
- Add pork mixture.
- Cook and stir for 5 to 7 minutes or until pork is no longer pink.
- Remove pork from skillet and set aside.
- Add red pepper, green onions and ginger to same skillet.
- Cook and stir for 3 minutes or until tender-crisp.
- Return pork to skillet with sherry mixture and cook for 2-3 minutes more, stirring constantly until pork is cooked.
- Serve over rice.
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5 stars