31 Reviews of Szechuan Pork

From: Annacia

On Mar 9, 2007

Really superior. I used reduced salt soy sauce because that is the only kind I buy. I skipped the sherry simply because I don't care for it I replaced it with chicken broth that was in the fridge and that was fine. I used 1/2 a tsp of pepper flakes because the other 3 people at the table are wimps (LOL). Really Nimz, this was a delicious dinner made with easy to follow directions. It comes together easily and was enjoyed by everyone.

From: DiB's

On Nov 10, 2006

LOVED IT! The only change I made was a few drops of sesame oil and a teaspoon of sesame seeds sprinkled on top-We will be having this again, and again......Easy to make and very tasty! Thanks for Posting your Recipe!! Di

From: Kim127

On Feb 3, 2008

Terrific! I really enjoyed this! It was eas to put together and the flavor was spot on. I used the full teaspoon of red pepper flakes and while I thought it was perfect, DH said his lips were burning, LOL. I love spicy hot, As far as I'm concerned, your lips should be burning, . Followed the directions completely and served over brown rice. Thanks for a lovely dinner!

From: Keli in Indy

On Dec 30, 2007

This was outstanding! Husband loved it and thats a miracle since he is a meat and potato kind of guy. I would definitly only use about 1/2 tsp of the crushed red pepper. I like the heat but it seemed to take the taste away from the dish. I also am not a big fan of Dry Sherry so I took Annacia's idea and used the chicken broth. Thanks annicia it was a good idea.. This will be served often at my house since it not time consuming and the whole family loved it. Thanks for the recipe Nimz

From: DEEP

On Jan 4, 2008

I prepared this precisely as posted with two "minor" exceptions. I didn't have a red pepper, so I used green. I missed the sweetness I know, but it was still SOOOO GOOOD! Since the last step seemed to zap a little too much moisture out of the dish, I added 2 additional TBSPs of sherry to deglaze. I did half the recipe, but even with only me, there was nothing left for the next day. Loved it!

From: Zanni

On Mar 26, 2009

I liked this one a lot compared to most of the Chinese recipes I've tried in the past. I used about 1 tbsp garlic ginger paste with the meat and with the vegetable mixture, and I added sliced onion in addition to the pepper. I used 1/2 tsp crushed red pepper, and let Hubby add his own hot sauce to his. I'll add this one to my rotation!

From: Big LeeH

On Aug 19, 2009

I recently became a Chinese food cooking fanatic... I bought two woks and have watched endless videos, not to mention tried about a hundred recipes. My poor GF has suffered through this all the way. She absolutely loved this recipe. Only thing I varied on was the pork. I trimmed the fat and cut up pork steaks from a hog I recently acquired. I'm telling you the taste was awesome. It is a great recipe and one of the staples I now prepare whenever I break out the woks.... Thanks for posting this!

From: adopt a greyhound

On Jul 12, 2009

Great flavor on the pork and very easy to do. Served it with Szechuan Noodles With Spicy Beef Sauce minus the beef. Very filling and flavorful meal.

From: tara portee

On Mar 13, 2008

This was one of those go to dishes for a busy week night. It was very easy and very tasty. I used one of those new microwave steamer bags of Asian veggies (followed directions on bag first) and did add some extra oil for sauteing the meat. I used a 1/2 teaspoon of the red pepper which was just right for me. I served with sticky rice.

From: Chef #572152

On May 23, 2008

I love this recipe. Believe it or not I use turkey breast because I don't eat pork or much chicken. I slice the turkey into thin strips and cook it up. It honestly taste like something you would geat at a resturant.