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 |
Sauce
Pork
Stir-Fry
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.