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Sichuan Pork Stir-Fry
Sichuan Pork Stir-Fry
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Spicy Sichuan pork stir-fry with ginger and spring onions - ideal for a cozy dinner for two!
Ingredients:
  • 6 leaves stem lettuce (celtuce), cut into 1/2-inch pieces
  • 1 pinch salt
  • 2 teaspoons water
  • 1 teaspoon cornstarch
  • 0.5 pound lean pork, cut into 1/2-inch cubes
  • 1 teaspoon rice wine (sake)
  • 0.25 teaspoon salt
  • 2 tablespoons chicken stock
  • 2 teaspoons soy sauce
  • 0.5 teaspoon Chinese black vinegar
  • 0.5 teaspoon white sugar
  • 3.5 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
Instructions:
  • Mix crisp stem lettuce with a touch of salt in a separate bowl.
  • Mix the water and cornstarch until a smooth paste forms in a small bowl.
  • Pour half of the cornstarch paste into a bigger bowl. Combine with pork, rice wine, and 1/4 teaspoon of salt. Stir thoroughly and allow to marinate for around 5 minutes.
  • Combine the remaining cornstarch paste with chicken stock, soy sauce, black vinegar, and sugar in a separate bowl and whisk to create a flavorful sauce.
  • In a hot wok or large skillet, sizzle pork with marinade until golden brown, about 3-4 minutes. Introduce pickled chile peppers and chili bean sauce, cook until the oil blushes red, for about 1 minute. Toss in spring onions, garlic, and ginger; stir until aromatic, for about 1 minute. Add lettuce; saute until soft, for 2-3 minutes. Pour in the sauce and stir until it thickens, about 3 minutes.

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