Name: Sichuan Pork Stir-Fry
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: Stem lettuce (celtuce), cut into 1/2-inch pieces - 6 leaves; Salt - 1 pinch; Water - 2 teaspoons; Cornstarch - 1 teaspoon; Lean pork, cut into 1/2-inch cubes - ½ pound; Rice wine (sake) - 1 teaspoon; Salt - ¼ teaspoon; Chicken stock - 2 tablespoons; Soy sauce - 2 teaspoons; Chinese black vinegar - ½ teaspoon; White sugar - ½ teaspoon; Vegetable oil - 3 ½ tablespoons; Finely chopped pickled red chile peppers - 1 tablespoon; Chili bean sauce ((toban djan), such as Lee Kum Kee®) - 2 teaspoons; Spring onions, diced - 3; Garlic, sliced - 2 cloves; Fresh ginger, sliced - 1 (1/2 inch) piece

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Sichuan Pork Stir-Fry

1. Stem lettuce (celtuce), cut into 1/2-inch pieces - 6 leaves

2. Salt - 1 pinch

3. Water - 2 teaspoons

4. Cornstarch - 1 teaspoon

5. Lean pork, cut into 1/2-inch cubes - ½ pound

6. Rice wine (sake) - 1 teaspoon

7. Salt - ¼ teaspoon

8. Chicken stock - 2 tablespoons

9. Soy sauce - 2 teaspoons

10. Chinese black vinegar - ½ teaspoon

11. White sugar - ½ teaspoon

12. Vegetable oil - 3 ½ tablespoons

13. Finely chopped pickled red chile peppers - 1 tablespoon

14. Chili bean sauce ((toban djan), such as Lee Kum Kee®) - 2 teaspoons

15. Spring onions, diced - 3

16. Garlic, sliced - 2 cloves

17. Fresh ginger, sliced - 1 (1/2 inch) piece

How to cook deliciously - Sichuan Pork Stir-Fry

1. Stage

Combine stem lettuce and pinch of salt in another bowl.

2. Stage

Combine water and cornstarch in a small bowl; stir into a smooth paste.

3. Stage

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.

4. Stage

Whisk remaining cornstarch paste, chicken stock, soy sauce, black vinegar, and sugar in another bowl to make sauce.

5. Stage

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.