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Szechuan Pork and Broccoli Recipe

I devised this recipe years ago to use up some leftover pork. Nowadays, we don't wait for leftovers! The spicy dish is easy to prepare, and in addition to broccoli, you can use almost any combination of fresh vegetables.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings


  • 1 pound fresh lean pork (tenderloin or roast)
  • 6 to 8 green onions
  • 1 medium green or sweet red pepper
  • 1-1/2 cups fresh broccoli
  • 1 large onion
  • 12 edible-pod peas
  • 3 tablespoons peanut oil or vegetable oil
  • SAUCE:
  • 2 cloves garlic, sliced
  • 2 slices fresh ginger, chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons hot water
  • 2 teaspoons sugar
  • 6 tablespoons ketchup
  • 4 tablespoons soy sauce


  • 1. Cut pork into narrow 1-in. strips, 1/4-in. thick; set aside. (Partially freeze pork first for easier cutting.) Cut green onions, peppers, broccoli and onion into 1-in. pieces; set aside. Combine garlic, ginger, pepper flakes, hot water, sugar, ketchup and soy sauce (or substitute 8 tablespoons prepared Hoisin Sauce for the ketchup and soy sauce); set aside. In wok or large skillet, heat peanut or vegetable oil over high heat. Stir-fry the pork in oil until browned; remove from wok and keep warm. Add more oil if necessary and stir-fry all vegetables tender/crisp. Add pork and sauce mixture; cook until thickened. Serve with boiled rice. Yield: 8 servings.

Nutritional Facts

1-1/2 cups: 228 calories, 17g fat (0 saturated fat), 50mg cholesterol, 666mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 10g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1 meat.

Reviews for Szechuan Pork and Broccoli

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amehart User ID: 1464390 253974
Reviewed Sep. 11, 2016

"Excellent recipe! I did have to add a little cornstarch/water to thicken the sauce, but other than that it was perfect! Directions are excellent too - definitely have everything prepped and ready to go as things cook very quickly. Everyone loved this and will definitely make again and again."

zipper41 User ID: 4408934 44849
Reviewed Apr. 25, 2010

"I have been making this recipe since I saved it years ago and it is one of our favorites."

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