Sichuan Pork Stir-Fry
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Recipe Summary Sichuan Pork Stir-Fry
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.Ingredients | Sichuan Baijia Food6 leaves stem lettuce (celtuce), cut into 1/2-inch pieces1 pinch salt2 teaspoons water1 teaspoon cornstarch½ pound lean pork, cut into 1/2-inch cubes1 teaspoon rice wine (sake)¼ teaspoon salt2 tablespoons chicken stock2 teaspoons soy sauce½ teaspoon Chinese black vinegar½ teaspoon white sugar3 ½ tablespoons vegetable oil1 tablespoon finely chopped pickled red chile peppers2 teaspoons chili bean sauce ((toban djan), such as Lee Kum Kee®)3 spring onions, diced2 cloves garlic, sliced1 (1/2 inch) piece fresh ginger, slicedDirectionsCombine stem lettuce and pinch of salt in another bowl.Combine water and cornstarch in a small bowl; stir into a smooth paste.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.Whisk remaining cornstarch paste, chicken stock, soy sauce, black vinegar, and sugar in another bowl to make sauce.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.Substitute cucumbers for the stem lettuce (celtuce) if desired.Substitute water for the chicken stock if desired.Info | Sichuan Baijia Foodprep: 30 mins cook: 10 mins additional: 5 mins total: 45 mins Servings: 2 Yield: 2 servings
TAG : Sichuan Pork Stir-FryWorld Cuisine Recipes, Asian, Chinese,
