Szechuan Pork Tenderloin

"OH YUM. Found this while fixing up my Asian Cookbook for the Chinese/Vietnamese New Year Tag Game—February 2008. And I'll be all set when the next ZWT rolls around! ;) Cook time includes marinating time."
 
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photo by Pierre P. photo by Pierre P.
photo by Pierre P.
photo by Pierre P. photo by Pierre P.
photo by Pierre P. photo by Pierre P.
Ready In:
40mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Stir together pork tenderloin slices, soy sauce, steak sauce, garlic, onion and red pepper in a gallon ziplock bag. Marinate 30 minutes in the refrigerator.
  • Preheat wok & add oil.
  • Stir fry pork tenderloin mixture on high heat 4 - 5 minutes.
  • Stir in cauliflower and pepper squares & continue stir frying until vegetables are barely cooked.
  • Top with peanuts and serve with rice.

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Reviews

  1. Thoroughly underwhelmed by this recipe. I think the only element that made this dish Szechuan is the fact that I added Szechuan peppercorns to it. The result was quite dry, not saucy like a normal Szechuan dish should be. Also, the cook time is completely off. I prepared mine in a skillet and even then I had to add 4 minutes frying time for the chops to be cooked through. I would advise finding another version of this recipe.
     
  2. Easy-to-make recipe with lovely flavour. We doubled the peanuts and should have doubled the sauce.
     
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