Differences

This shows you the differences between two versions of the page.

--- recipes:stir-fried_pork-sichuan [2015/02/23 14:51] – created wikiadmin
+++ recipes:stir-fried_pork-sichuan [2016/11/21 21:06] (current) – external edit 127.0.0.1
@@ Line 1: / Line 1: @@
+{{ :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.
+<WRAP right>{(rater>id=100|name=Sichuan Stir-Fried Pork in Garlic Sauce|type=rate|headline=off)}</WRAP>
+|**Preheat:** °|**Yield:** 4-6 servings||
+|**Prep:** 0:30|**Wait:** 0:15|**Cook:** 0:15|
+====== Ingredients ======
+<wrap indent> **Sauce** </wrap>
+  *     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
+<wrap indent> **Pork** </wrap>
+  *     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
+<wrap indent> **Stir-Fry** </wrap>
+  *     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---
+Recipes
+Recipes/Grilling
+Recipes/Chicken
+Recipes/Pasta
+AmericasTestKitchen
+AmericasTestKitchen/CooksCountry
+AmericasTestKitchen/CooksIllustrated
+BetterHomesGarden
+Bon Appetit
+Chowhound
+FineCooking
+FoodWine
+GoodEats
+Gourmet
+HDawson
+AMarcos
+DMarcos
+JMarcos
+KMarcos
+JPhalen
+---Recipe Ratings---
+★
+★
+★
+★
+★
+No★
+---Recipe Alerts---
+RecipeNeeded
+RecipeIncomplete
+RecipeWrong
+RecipeFails
+TagsNeeded
+*/
+~~DISCUSSION~~