7

Szechuan Pork and Vegetables

Total Time
33 min
Prep
18 min
Cook
15 min
Serves
4
Difficulty
Easy
Szechuan dishes are often very spicy, sometimes bordering on the incendiary. This version is only mildly spicy, so feel free to up the amount of chili garlic sauce.
Ingredients

reduced-sodium chicken broth

½ cup(s)

cornstarch

1 Tbsp

low sodium soy sauce

1 Tbsp

chili sauce

1½ tsp, with garlic

sweet red pepper(s)

1 medium, seeded and cut into 3⁄4-inch pieces

vegetable oil

1 Tbsp

uncooked lean pork tenderloin

1 pound(s), trimmed of all visible fat, cut lengthwise in half, then thinly sliced crosswise

uncooked broccoli

2 cup(s), small florets

uncooked scallion(s)

4 medium, cut into 1⁄2-inch pieces

garlic clove(s)

2 medium clove(s), minced

sherry cooking wine

2 Tbsp, dry

baby corn ears

1 cup(s), canned, drained

canned straw mushrooms

1 cup(s), drained

long grain cooked brown rice

2 cup(s), hot

Instructions

  1. Combine the broth, cornstarch, soy sauce, and chili garlic sauce in a cup; set aside.
  2. Spray a nonstick wok or large deep skillet with nonstick spray; set over medium-high heat until a drop of water sizzles. Add the bell pepper and stir-fry until lightly charred, 3–5 minutes. Transfer to a large bowl. Swirl the oil into the wok, then add the pork. Stir-fry until lightly browned and cooked through, about 4 minutes. With a slotted spoon, transfer the pork to the bowl with the bell pepper. Add the broccoli, scallions, and garlic to the wok and stir-fry until crisp-tender, about 2 minutes. Add the sherry; cover and cook about 1 minute.
  3. Return pork mixture to the wok. Add the corn, mushrooms, and cornstarch mixture; cook, stirring constantly, until mixture bubbles and thickens, about 1 minute. Serve with the rice. Yields 1 1⁄4 cups pork mixture with 1⁄2 cup rice per serving.

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