{{ :recipes:chinese_style_pork_garlic_sauce_clr-13.jpg?direct&200|}} ====== Sichuan Stir-Fried Pork in Garlic Sauce ====== /* Description */ To re-create the succulent pork found in the best restaurant stir-fries (usually achieved by low-temperature deep frying), we soaked the pork in a baking soda solution, which tenderizes and moisturizes the meat, and then coated it in a velvetizing cornstarch slurry, which helps it retain moisture as it cooks. And the secret to the sauce's silken texture and rich flavor? Ketchup and fish sauce, both high in glutamates. {(rater>id=100|name=Sichuan Stir-Fried Pork in Garlic Sauce|type=rate|headline=off)} |**Preheat:** °|**Yield:** 4-6 servings|| |**Prep:** 0:30|**Wait:** 0:15|**Cook:** 0:15| ====== Ingredients ====== **Sauce** * 1/2 cup low-sodium chicken broth * 2 tablespoons sugar * 2 tablespoons soy sauce * 4 teaspoons Chinese black vinegar * 1 tablespoon toasted sesame oil * 1 tablespoon Chinese rice wine or dry sherry * 2 teaspoons ketchup * 2 teaspoons fish sauce * 2 teaspoons cornstarch **Pork** * 12 ounces boneless country-style pork ribs, trimmed * 1 teaspoon baking soda * 1/2 cup cold water * 2 teaspoons Chinese rice wine or dry sherry * 2 teaspoons cornstarch **Stir-Fry** * 4 garlic cloves, minced * 2 scallions, white parts minced, green parts sliced thin * 2 tablespoons Asian broad-bean chili paste * 4 tablespoons vegetable oil * 6 ounces shiitake mushrooms, stemmed and sliced thin * 2 celery ribs, cut on bias into 1/4-inch slices ====== Directions ====== - **FOR THE SAUCE:** Whisk all ingredients together in bowl; set aside. - **FOR THE PORK:** Cut pork into 2-inch lengths, then cut each length into 1/4-inch matchsticks. Combine pork with baking soda and water in bowl. Let sit at room temperature for 15 minutes. - 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. - **FOR THE STIR-FRY:** Combine garlic, scallion whites, and chili paste in bowl. - Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add mushrooms and cook, stirring frequently, until tender, 2 to 4 minutes. Add celery and continue to cook until celery is crisp-tender, 2 to 4 minutes. Transfer vegetables to separate bowl. - Add remaining 3 tablespoons oil to now-empty skillet and place over medium-low heat. Add garlic-scallion mixture and cook, stirring frequently, until fragrant, about 30 seconds. Transfer 1 tablespoon garlic-scallion oil to small bowl and set aside. Add pork to skillet and cook, stirring frequently, until no longer pink, 3 to 5 minutes. Whisk sauce mixture to recombine and add to skillet. Increase heat to high and cook, stirring constantly, until sauce is thickened and pork is cooked through, 1 to 2 minutes. Return vegetables to skillet and toss to combine. Transfer to serving platter, sprinkle with scallion greens and reserved garlic-scallion oil, and serve. ====== Notes ====== 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. /* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */ /* ====== Nutrition ====== |Calories (kcal): ||Fat Calories (kcal): |Cholesterol (mg): | |Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): | |Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): | */ {{tag>Recipes Stir-Fry Asian/Chinese AmericasTestKitchen}} /* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line, replacing the "TagsNeeded" tag and separated by spaces. */ /* ---Recipe Types--- Appetizer Beverage Beverage/Cocktail Bread Bread/Muffin Bread/Quickbread Brines-Marinades-Rubs Breakfast Casserole Canning-Freezing Condiment CrockPot Dessert/Bar-Brownie Dessert/Cake Dessert/Cake/Frosting Dessert/Candy-Chocolate Dessert/Crisp-Buckle Dessert/Cookie Dessert/Custard-Curd Dessert/IceCream Dessert/IceCream/Topping Dessert/Pie Dip-Spread Entertaining Grilling-BBQ Holiday Kid-Friendly MainDish MainDish/Beef MainDish/Poultry MainDish/Pork Asian/Chinese AmericasTestKitchen MainDish/Seafood Pasta Pizza Roast Salad Salad/Dressing Sandwich Seasoning Side Snack Soup Stew-Braise Vegetarian ---Recipe Cuisines--- American American/Cajun-Creole American/Southern American/TexMex Asian Asian/Chinese AmericasTestKitchen Asian/Indian Asian/Japanese Asian/Korean Asian/Thai Asian/Vietnamese European European/Belgian European/Czech European/Dutch European/English European/French European/German European/Greek European/Polish European/Irish European/Italian European/Portuguese European/Russian European/Scandinavian European/Spanish European/Swiss Latin Latin/Brazilian Latin/Mexican MiddleEastern MiddleEastern/Ethiopian MiddleEastern/Jewish MiddleEastern/Lebanese ---Recipe Sources--- 365Recipes 365Recipes/Grilling 365Recipes/Chicken 365Recipes/Pasta AmericasTestKitchen AmericasTestKitchen/CooksCountry AmericasTestKitchen/CooksIllustrated BetterHomesGarden Bon Appetit Chowhound FineCooking FoodWine GoodEats Gourmet HDawson AMarcos DMarcos JMarcos KMarcos JPhalen ---Recipe Ratings--- 5★ 4★ 3★ 2★ 1★ No★ ---Recipe Alerts--- RecipeNeeded RecipeIncomplete RecipeWrong RecipeFails TagsNeeded */ ~~DISCUSSION~~