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Sichuan Pork Stir-Fry

Rated as 4 out of 5 Stars

"This is a deliciously spiced pork dish. Tender pork is stir-fried with stem lettuce in a fiery chile sauce. Enjoy with freshly cooked white rice."
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45 m servings 347
Original recipe yields 2 servings


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  1. Combine stem lettuce and pinch of salt in another bowl.
  2. Combine water and cornstarch in a small bowl; stir into a smooth paste.
  3. Transfer half of the cornstarch paste into a larger bowl. Add pork, rice wine, and 1/4 teaspoon salt. Mix well and let marinate, about 5 minutes.
  4. Whisk remaining cornstarch paste, chicken stock, soy sauce, black vinegar, and sugar in another bowl to make sauce.
  5. Heat oil in a wok or large skillet over high heat. Add pork with marinade; cook and stir until browned, 3 to 4 minutes. Stir in pickled chile peppers and chili bean sauce; cook until oil turns red, about 1 minute. Add spring onions, garlic, and ginger; cook and stir until fragrant, about 1 minute. Stir in lettuce; saute until tender, 2 to 3 minutes. Pour in sauce and toss until thickened, about 3 minutes.


  • Cook's Notes:
  • Substitute cucumbers for the stem lettuce (celtuce) if desired.
  • Substitute water for the chicken stock if desired.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 347 calories; 26.4 8.3 19.8 49 1095 Full nutrition

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This turned out pretty good. The recipe submitter mentioned that cucumbers could be substituted for the lettuce and that is what I did. I'm not sure they really added any flavor but they did add...