Chop-Chop Szechuan
Submitted by Karen777
Quick pork stir-fry with rice, snow peas, pineapple, and almonds in soy sauce. Easy 30-minute Asian-inspired dinner with wok or microwave cooking options.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is weeknight stir-fry at its simplest: strips of pork hit a hot wok with crisp snow peas, sweet pineapple chunks, and crunchy toasted almonds.
Soy sauce ties it all together while a pinch of red pepper flakes adds gentle heat.
Serve over rice and dinner is done before you can finish setting the table.
Stir-Fry Tips
- Slice thin: Cut pork into uniform ⅛-inch strips so everything cooks quickly and evenly
- High heat essential: Wok should be smoking hot for that signature sear and quick cooking
- Prep first: Have all ingredients chopped and ready before you start cooking; stir-frying moves fast
- Microwave option: Use the microwave instructions for an even faster, no-wok-needed version
Ingredients
Directions
Slice pork into ⅛ inch strips.
Heat oil in large skillet or wok over medium-high heat until hot.
Add pork and stir fry until lightly browned.
Stir in rice, snow peas, pineapple, almonds, pepper, and soy sauce.
Cook 1 to 2 minutes or until thoroughly heated.
Microwave Oven Instructions: Omit vegetable oil.
Place sliced pork in 2 to 3-quart baking dish .
Cover with waxed paper. Cook on HIGH 4 minutes, stirring after 2 minutes, or until meat is no longer pink. Drain liquid from dish. Add rice, snow peas, pineapple, almonds, pepper, and soy Cook on HIGH 3 to 4 minutes, or until thoroughly heated, stirring after 2 minutes.
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