• Spicy Sichuan Double-Cooked Pork & Peppers

Spicy Sichuan Double-Cooked Pork & Peppers

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4 servings, 1 cup (250 mL) each

What You Need

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Make It

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  • Place meat in medium saucepan. Add enough water to cover meat by 1 inch; bring to boil. Skim foam from surface. Add onions, ginger and wine; cover. Simmer on medium-low heat 1 hour or until meat is tender. Remove from heat; let stand 10 min.
  • Transfer meat to cutting board; discard broth or reserve for another use. Cut meat into 1/8-inch-thick slices, then cut into 1-inch pieces.
  • Heat oil in nonstick wok on high heat. Add meat; stir-fry 2 min. Add peppers, chiles and garlic; stir-fry 2 min. Stir in barbecue sauce and water; stir-fry 15 sec. or until heated through.

What to do with Cooking Broth

Cool broth, then refrigerate up to 2 days or freeze up to 1 month. Use to make your favourite soup, such as won ton soup.


  • 4 servings, 1 cup (250 mL) each

Healthy Living

  • Healthy Living

Diet Exchange

  • 1/2 Carbohydrates
  • 3 Meat & Alternatives

Nutrition Bonus

The crisp green peppers in this delicious pork dish provide an excellent source of vitamin C.

Nutritional Information

Serving Size 4 servings, 1 cup (250 mL) each
Calories 290
% Daily Value
Total fat 12g
Saturated fat 4g
Cholesterol 80mg
Sodium 290mg
Carbohydrate 17g
Dietary fibre 2g
Sugars 12g
Protein 24g
Vitamin A 6 %DV
Vitamin C 140 %DV
Calcium 2 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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