Sichuan Pork Stir-Fry

Sichuan Pork Stir-Fry

by Vicenta Torres 1 year ago
4 (1)
10 minutes
347.2 kcal
8.3 g carbs
Description

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
  • 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
Directions
  1. 1. Combine stem lettuce and pinch of salt in another bowl.
  2. 2. Combine water and cornstarch in a small bowl; stir into a smooth paste.
  3. 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. 4. Whisk remaining cornstarch paste, chicken stock, soy sauce, black vinegar, and sugar in another bowl to make sauce.
  5. 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.
Nutrition Facts
serving: 2 servings
calories: 347.2 kcal
carbohydrates: 8.3 g
protein: 19.8 g
saturated fat: 4.6 g
cholesterol: 49 mg
sodium: 1094.6 mg
fiber: 1.2 g
sugar: 3.4 g