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Sichuan Pork and Peanuts

Source: The Heritage of Chinese Cooking
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Active Time:  15 Minutes
Total Time:  30 Minutes
  Serves 6
In China, the pig has been aptly described as nothing more than a huge dish that walks while waiting to be served - a saying that could well have originated in the great western province of Sichuan (Szechwan), where pork dishes truly excel.
For Marinade:
A little egg white
2 teaspoons cornstarch
1 tablespoon cold water
1 pound pork tenderloin fillet, cut into 3/4-inch dice
1/4 cup peanut oil

1 clove garlic, sliced
3 slices fresh ginger
1 onion, cut into 3/4-inch dice
1 red bell pepper, cut into 3/4-inch dice
For Sauce:
1 tablespoon Shaoxing rice wine (available at Chinese stores) or dry sherry
1 1/2 tablespoons light soy sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon chili bean paste (available at Chinese stores)
1 teaspoon cornstarch
1/2 teaspoon brown bean paste (min si jeung, available at Chinese stores) (optional)
1/2 cup roasted or deep-fried unsalted peanuts
Sichuan Pork and Peanuts Recipe at
TO MARINATE: Combine the pork marinade ingredients, add the pork, and coat well. Set aside while you prepare the other ingredients.

Heat 2 tablespoons of peanut oil in a wok until the oil is just beginning to smoke. Add the garlic and ginger and stir-fry for a few moments. Add the diced onion and red bell pepper and toss for a few seconds. Remove to a plate.

Wipe out the wok, add 2 tablespoons of groundnut oil and heat until the oil begins to smoke. Stir-fry the pork until it changes color (about 2-3 minutes). Stir in the sauce ingredients to combine well with the pork. Return the onion and bell pepper mixture to the wok and toss together quickly and thoroughly. Add the peanuts and mix.

Serve immediately.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 324
Fat. Total: 21g
Fiber: 2g
Carbohydrates, Total: 12g
Sodium: 659mg
% Cal. from Fat: 58%
Cholesterol: 45mg
Protein: 22g
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