Sichuan Pork Stir-Fry
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.
- 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
- 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.
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