SZECHUAN PORK RECIPE STIR FRY RECIPES

Name: Sichuan Stir-Fried Pork in Garlic Sauce(Cook's Illustrated)
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 4-6 serving(s)
Ingredients: 1/2 cup chicken broth; 2 tablespoons sugar; 2 tablespoons soy sauce; 4 teaspoons chinese black vinegar; 1 tablespoon sesame oil; 1 tablespoon chinese rice wine or 1 tablespoon dry sherry; 2 teaspoons ketchup; 2 teaspoons fish sauce; 2 teaspoons cornstarch; 12 ounces country-style boneless pork ribs, trimmed; 1 teaspoon baking soda; 1/2 cup cold water; 2 teaspoons chinese rice wine or 2 teaspoons dry sherry; 2 teaspoons cornstarch; 4 minced garlic cloves; 2 scallions, white part minced, green parts sliced thin; 2 tablespoons asian garlic and red chile paste; 4 tablespoons vegetable oil; 6 ounces shiitake mushrooms or 6 ounces portabella mushrooms, stemmed and sliced thing; 2 (8 ounce) cans water chestnuts

SICHUAN STIR-FRIED PORK IN GARLIC SAUCE(COOK'S ... - FOOD.COM

Sichuan Stir-Fried Pork in Garlic Sauce(Cook's ... - Food.com image

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.

Total Time 43 minutes

Prep Time 25 minutes

Cook Time 18 minutes

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

1/2 cup chicken broth
2 tablespoons sugar
2 tablespoons soy sauce
4 teaspoons chinese black vinegar
1 tablespoon sesame oil
1 tablespoon chinese rice wine or 1 tablespoon dry sherry
2 teaspoons ketchup
2 teaspoons fish sauce
2 teaspoons cornstarch
12 ounces country-style boneless pork ribs, trimmed
1 teaspoon baking soda
1/2 cup cold water
2 teaspoons chinese rice wine or 2 teaspoons dry sherry
2 teaspoons cornstarch
4 minced garlic cloves
2 scallions, white part minced, green parts sliced thin
2 tablespoons asian garlic and red chile paste
4 tablespoons vegetable oil
6 ounces shiitake mushrooms or 6 ounces portabella mushrooms, stemmed and sliced thing
2 (8 ounce) cans water chestnuts

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 sauce to recombine and add to skillet. Increase heat to high and cook stirring constantly until thickened and pork cooked thru, 1 to 2 minutes. Return vegetables to skillet and combine. Transfer to platter, sprinkle with scallion greens and reserved garlic scallion oil and serve.

Nutrition Facts : Calories 457.1, FatContent 22.3, SaturatedFatContent 4, CholesterolContent 62.9, SodiumContent 1253.2, CarbohydrateContent 42, FiberContent 4.8, SugarContent 13.9, ProteinContent 22.3

SICHUAN PORK STIR-FRY RECIPE | ALLRECIPES

Sichuan Pork Stir-Fry Recipe | Allrecipes image

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.

Provided by Jin

Categories World Cuisine Asian Chinese

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 2 servings

Number Of Ingredients 17

Ingredients

6 leaves stem lettuce (celtuce), cut into 1/2-inch pieces
1 pinch salt
2 teaspoons water
1 teaspoon cornstarch
½ pound lean pork, cut into 1/2-inch cubes
1 teaspoon rice wine (sake)
¼ teaspoon salt
2 tablespoons chicken stock
2 teaspoons soy sauce
½ teaspoon Chinese black vinegar
½ teaspoon white sugar
3?½ tablespoons vegetable oil
1 tablespoon finely chopped pickled red chile peppers
2 teaspoons chili bean sauce ((toban djan), such as Lee Kum Kee®)
3 spring onions, diced
2 cloves garlic, sliced
1 (1/2 inch) piece fresh ginger, sliced

Steps:

Combine 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.

Nutrition Facts : Calories 347.2 calories, CarbohydrateContent 8.3 g, CholesterolContent 49 mg, FatContent 26.4 g, FiberContent 1.2 g, ProteinContent 19.8 g, SaturatedFatContent 4.6 g, SodiumContent 1094.6 mg, SugarContent 3.4 g

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