Szechuan Pork Stir-Fry with Oil Washing Technique | CookOS

Szechuan Pork Stir

Name: Szechuan Pork Stir-Fry with Oil Washing Technique
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 8 oz pork loin, thinly sliced; 2 cups vegetable oil, for frying; 4 scallions, cut into 2-inch pieces; 1 tbsp ginger, julienned; 2 cloves garlic, minced; 1/4 cup dried wood ear mushrooms, rehydrated and sliced; 1 fresh red chili pepper, sliced; 10 dried red chilies; 3 tbsp Szechuan stir-fry sauce

This Szechuan pork stir-fry uses the oil washing technique to achieve tender, velvety pork while building wok hei for a smoky, aromatic dry-style stir-fry with intense Szechuan spice and umami depth.

🌍Chinese 🏷️Szechuan pork 🏷️Pork stir-fry 🏷️Sichuan 🏷️Wok hei Spicy

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Total

20 min

Servings

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by wansmandarinhouse

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Ingredients

8 oz pork loin, thinly sliced
2 cups vegetable oil, for frying
4 scallions, cut into 2-inch pieces
1 tbsp ginger, julienned
2 cloves garlic, minced
1/4 cup dried wood ear mushrooms, rehydrated and sliced
1 fresh red chili pepper, sliced
10 dried red chilies
3 tbsp Szechuan stir-fry sauce

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Instructions

1
Heat vegetable oil in a wok over high heat until very hot.
2
Carefully add the sliced pork to the hot oil to quickly blanch it. This technique is called 'oil washing'. Cook for about 30-45 seconds until the pork is just cooked through but still tender.
3
Using a spider strainer, remove the pork from the wok and set it aside, allowing excess oil to drain off.
4
Carefully pour out most of the oil from the wok, leaving about 1-2 tablespoons. Reheat the wok until it is smoking.
5
Add the scallions, ginger, garlic, wood ear mushrooms, fresh red chili, and dried red chilies to the smoking hot wok. Stir-fry vigorously for about 15-20 seconds to release their aroma and achieve 'wok hei'.
6
Return the blanched pork to the wok with the aromatics.
7
Stir-fry everything together, breaking up any clumps of pork.
8
Add the Szechuan stir-fry sauce and toss everything to coat evenly.
9
Continue to stir-fry for another 30 seconds until the sauce is absorbed and the dish is fragrant and smoky.
10
Immediately transfer the stir-fry to a serving plate.

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Tips & Notes

Pro tips

Slice pork loin uniformly (¼-inch thick) against the grain so oil washing cooks evenly and quickly without overdrying.
Keep wok and oil at 350°F (175°C) for oil washing—too cool and pork stews, too hot and exterior burns before interior cooks.
Toast dried chilies and Szechuan peppercorns separately in a dry wok before cooking to intensify aromatics and reduce raw spice harshness.
Work quickly after oil washing; don't let pork sit—immediately add to the stir-fry wok while still hot to achieve proper sear and wok hei.

Substitutions

Pork loin → pork tenderloin (slightly more tender, cooks faster)
Dried wood ear mushrooms → shiitake or button mushrooms (different texture, milder umami)
Szechuan stir-fry sauce → 2 tbsp soy sauce + 1 tsp Szechuan peppercorn oil (builds numbing heat)

Storage & make-ahead

Store cooled stir-fry in an airtight container up to 3 days; reheat gently in a wok over medium-high heat to restore wok hei flavor, avoiding microwave which softens texture.

Equipment

wok or large high-sided skillet (14+ inches for heat distribution) · instant-read thermometer (optional but helpful for oil washing temperature)

Common Questions

What is oil washing and why is it used for pork?

Oil washing (passing sliced pork through hot oil briefly) cooks the exterior while keeping the center rare, then the residual heat finishes it. This technique prevents overcooking and yields tender, silky texture.

How do you achieve wok hei in a home kitchen?

Use high heat, a properly preheated wok or large skillet, work in batches to avoid overcrowding, and toss ingredients constantly. High-flame contact with the wok surface creates the characteristic smoky flavor.

Can I use a different cut of pork?

Pork loin works best for oil washing due to its tender texture. Pork tenderloin is ideal; avoid fatty cuts like shoulder which won't slice thinly enough for this technique.

What if I don't have wood ear mushrooms?

Shiitake or button mushrooms work as substitutes, though wood ear adds unique texture and authentic Szechuan flavor. Rehydrate or use fresh accordingly.

Is this dish spicy?

Yes. Dried red chilies and fresh chili pepper provide heat; Szechuan chilies also create numbing sensation from peppercorns. Reduce dried chilies or remove seeds to lower spice level.