Sichuan Pork Stir-Fry
Description
Tender pork is stir-fried in a fiery chile sauce with ginger and spring onions in this Sichuan dish perfect for a weeknight dinner for 2.
Ingredients
•
6 leaves stem lettuce (celtuce), cut into 1/2-inch pieces
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1 pinch salt
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2 teaspoons water
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1 teaspoon cornstarch
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1/2 pound lean pork, cut into 1/2-inch cubes
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1 teaspoon rice wine (sake)
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1/4 teaspoon salt
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2 tablespoons chicken stock
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2 teaspoons soy sauce
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1/2 teaspoon Chinese black vinegar
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1/2 teaspoon white sugar
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3 1/2 tablespoons vegetable oil
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1 tablespoon finely chopped pickled red chile peppers
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2 teaspoons chili bean sauce ((toban djan), such as Lee Kum Kee®)
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3 spring onions, diced
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2 cloves garlic, sliced
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1 (1/2 inch) piece fresh ginger, sliced
Directions
1
Combine stem lettuce and pinch of salt in another bowl.
2
Combine water and cornstarch in a small bowl; stir into a smooth paste.
3
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
Whisk remaining cornstarch paste, chicken stock, soy sauce, black vinegar, and sugar in another bowl to make sauce.
5
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.