Sichuan Pork With Peanuts

Sichuan Pork With Peanuts

Servings 4 servings
Calories 360kcal


  • 1 egg white large
  • 1 lb pork shoulder arm, picnic
  • ½ tsp white pepper
  • 3 tbsp shaoxing rice wine
  • 2 tbsp olive oil extra virgin
  • 2 tsp cornstarch
  • 5 tsp garlic
  • 1 tbsp soy sauce reduced sodium
  • 2 tsp balsamic vinegar
  • ½ cup red onion
  • 2 tsp chili black bean sauce
  • 1 sweet red pepper large
  • ½ cup peanut oil valencia, roasted, no salt


  • Combine the pork, egg white, 1 tablespoon of the rice wine, cornstarch, the 2 teaspoons minced garlic, and ¼ teaspoon of the pepper.
  • Combine the soy sauce, vinegar, and the remaining 2 tablespoons rice wine.
  • Heat a wok over high heat.
  • Add in 1 tablespoon of the oil, add the red onions and the remaining 1 tablespoon sliced garlic, stir-fry 1 minute or until the onion wilts.
  • Push the onion mixture to the sides of the wok.
  • Add the pork, and cook undisturbed 1 minute, letting the pork begin to sear.
  • Add the chili bean sauce and stir-fry 2 minutes or until the pork is lightly browned but not cooked through.
  • Transfer the pork to a plate.
  • Add the remaining 1 tablespoon oil into the wok.
  • Add the bell peppers, sprinkle on the remaining ¼ teaspoon pepper, reduce the heat to medium, and stir-fry 1 to 2 minutes or until the bell peppers begin to soften.
  • Return the pork with any juices that have accumulated to the wok, increase the heat to high, add the rice wine mixture into the wok, and stir-fry 1 to 2 minutes or until the pork is just cooked through.
  • Stir in the peanuts.


Nutrition Facts
Sichuan Pork With Peanuts
Amount Per Serving (217 g)
Calories 360 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 4g25%
Cholesterol 70mg23%
Sodium 360mg16%
Potassium 849mg24%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 3g3%
Protein 30g60%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.



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