What is the difference between Szechuan Pork and Mongolian Pork?

Szechuan cuisine is much spicier than Mongolian pork recipes. This is mainly due to the use of Szechuan peppercorns, Chinese 5 spice powder and chili peppers. Teriyaki flavored pork is much milder and more sweet and savory with a brown sauce and green onions. Szechuan recipes use less vegetables and usually have some crunch from nuts or seeds. While teriyaki beef and pork recipes will have more vegetables stir fried into the dish.

Is pork healthy to eat?

Our family eats pork almost every week. One of our favorite quick meals is Lemon Pepper Pork chops since they are so juicy, flavorful and quickly cooked on the grill. Another tender pork recipe to try is my Dutch Oven Pork Chops . According to Healthline , pork is a very high protein , low sodium and 0 carb meat that is a very healthy choice to include in our meals. Cuts of pork such as loin, sirloin and tenderloin all have about 22-24 grams of protein per 3 ounce serving. Pork has both saturated and unsaturated fat similar to other red meats.

What is the best cut of pork to use in a stir fry?

According to Cook's Illustrated , the loin is the tenderest cut to use. Tenderloin or boneless rib or loin chops can be used. These cuts of pork also dry out if overcooked so they are perfect for quickly stir frying with a delicious sauce.

This condiment which originated in China, is made from fermented soy beans. It traditionally does not have any sugar and is low carb and keto friendly. There are some brands that have added sugar to it so always check the labels. Since it is high in salt as well, try to use the low sodium brands.

Mongolian Pork ⋆

Description

This recipe uses tender strips of boneless pork stir fried quickly in a pan or wok. Add a rich and savory sauce, lots of healthy, crunchy vegetables and some cauliflower rice and you have a low carb meal the whole family will love.

Ingredients

Units Scale

1 1/2 lbs. pork tenderloin *
1 tablespoon arrowroot powder *
2 tablespoons vegetable or canola oil
3 teaspoons garlic paste or 2 teaspoons powder
2 teaspoons ginger paste or 1 teaspoon powder
1 teaspoon beef boullion or 1 cube
1/2 cup water
2 teaspoons oyster sauce *optional
1/2 cup low sodium soy sauce
1/2 cup Swerve or regular brown sugar *
1/2 lb. green beans
6 oz. snow peas
1 red bell pepper, sliced
2 scallions, chopped

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Instructions

Add one tablespoon oil in pan and heat over medium temperature and stir fry the beans, pea pods and peppers about 2-3 minutes until vegetables are crisp-tender. They will be slightly browned. *
Remove vegetables to bowl or plate.
Slice the pork in thin long strips, about 1/8 inch thickness.
Place pork in a zipper plastic bag or a bowl and sprinkle the arrowroot or cornstarch over and shake or stir to cover.
Put 1 tablespoon oil in a large fry pan or wok and heat over medium heat.
Remove pork from bag, shake off excess arrowroot powder and place in heated pan.
Cook pork strips about 4 minutes, stirring until pork is browned. You can turn up the heat a bit if the pork is not browning. Remove cooked pork to the bowl of vegetables.
Add the sauce ingredients to pan and stir to combine. Bring to a boil, stirring the pan for about a minute or two to mix in the browned bits on the bottom. This adds flavor!
Add the pork and vegetables back to the sauce, heat for 1 minute.
Serve with cauliflower, brown, jasmine or basmati rice. Sprinkle with chopped scallions.

Notes

*Instead of pork tenderloin, you can use thinly sliced boneless center cut or sirloin pork chops.

*For the low carb version in the sauce, use the Arrowroot powder instead of cornstarch. And use brown sugar Swerve instead of regular brown sugar. If you are not watching carbs, then go ahead and use cornstarch and brown sugar. The flavor is not affected either way.

*If you prefer crisper vegetables, stir fry for a minute less. Stir fry a minute longer, if you prefer softer veggies.