Sichuan Stir Fried Pork In Garlic Sauce Cook's Illustrated
If chinese black vinegar is unavailable, substitute 2 teaspoons of balsamic vinegar and 2 teaspoons of rice vinegar. If asian broad-bean chili paste is unavailable, substitute 2 teaspoons of asian chili-garlic paste or sriracha sauce. Serve with steamed white rice.
Steps
1.
Whisk all sauce ingredients together in bowl.
Set aside.
2.
Cut pork into 2 lengths and then cut each length into 1 / 4 matchsticks.
Combine pork with baking soda and water in bowl.
Let sit at room temperature for 15 minutes.
3.
Rinse pork in cold water.
Drain well and pat dry with paper towels.
Whisk rice wine and cornstarch in bowl.
Add pork and toss to coat.
4.
For the stir fry , combine garlic , scallion whites , chili paste in bowl.
5.
Heat 1 tbsp oil in large non stick pan over high heat until just smoking.
Add mushrooms and cook stirring frequently until tender , 4 minutes.
Add water chestnuts and cook for additional 2 to 4 minutes until tender.
Transfer vegetables to separate bowl.
6.
Add remaining 3 tbsp oil to pan and place over medium low heat.
Add garlic scallion mixture and cook until fragrant , 30 seconds.
Transfer 1 tbsp garlic scallion oil to small bowl and set aside.
Add pork to skillet and cook until no longer pink , 3 to 5 minutes.
Whisk .
Ingredients
chicken broth, sugar, soy sauce, black vinegar, sesame oil, chinese rice wine, ketchup, fish sauce, cornstarch, country-style boneless pork ribs, baking soda, cold water, minced garlic cloves, scallions, garlic and red chile paste, vegetable oil, shiitake mushrooms, water chestnuts