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====== 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): |
*/
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