Sichuan Pork Stir-Fry recipe

All Recipes World Cuisine Recipes Asian Chinese

Ingredients

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

Nutrition Info

347.2 calories
carbohydrate: 8.3 g
cholesterol: 49 mg
fat: 26.4 g
fiber: 1.2 g
protein: 19.8 g
saturatedFat: 4.6 g
servingSize: -
sodium: 1094.6 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

2 servings

Recipe Note

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.

Do you like the recipe? Share this tasty recipe!