Soy Free Sichuan Pork Stir Fry Recipe

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more economical.

Sichuan peppercorns

🥗Healthier: black pepper

💰Cheaper: white pepper

Black pepper is more common and less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is cheaper.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is often less expensive.

Whisk marinade ingredients together well.

Add pork strips along with marinade mixture to an airtight container, mix well to coat pieces thoroughly, then seal and refrigerate for one hour.

Warm oil in a wok over medium heat.

Add marinated pork to the wok and sauté until just cooked through, around 1 minute.

Transfer pork to a separate dish and set aside.

Add bamboo shoots and carrots to the wok and sauté while stirring for 2 minutes.

Add ginger to the wok and sauté for another minute, stirring frequently.

Add garlic to the wok and sauté for 1/2 a minute, stirring frequently.

Add white wine to the wok and stir to deglaze while the wine reduces.

Add beef broth, vinegar and sugar, salt & sriracha to the wok, stirring for a minute to combine.

In a small bowl, whisk the cornstarch and water together, then add the slurry to your wok.

Transfer pork and any reserved juices back to the wok and gently combine.

Warm through for one minute, remove from heat and serve immediately.

Garnish with green onions & dried chilies if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens