Photo: Sam Loyd
Spicy Pork Stir-Fry
17 ingredients
45 min + 15 min
4 servings
openrecipes
"This is Sichuan-style pork stir-fry. Pork plays a major role in many Asian cuisines, where it is prepared in seemingly endless ways. This dish is super spicy, so be sure to serve it with loads of steamed white rice!"
Estimated Nutrition (whole recipe, rough)
1404
Calories
52g
Protein
71g
Fat
142g
Carbs
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Peanut | 1 oz (28g) | 161 |
| Sesame | 1 tbsp (14g) | 120 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 pound pork tenderloin, cubed
- 1 lime, juiced
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon cornstarch
- 3 teaspoons dark sesame oil
- 1 tablespoon peanut oil
- 3 teaspoons minced fresh ginger root
- 2 green chile peppers, chopped
- 1/2 cup julienned carrots
- 1/2 cup sugar snap peas, julienned
- 2 teaspoons chili oil
- 1/4 cup chopped green onions
- 1/4 cup finely chopped peanuts
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes