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Sichuan Stir-Fried Pork in Garlic Sauce



½ cup chicken broth
2 tbsp sugar
2 tbsp soy sauce
4 tbsp chinese black vinegar
1 tbsp sesame oil
1 tbsp chinese rice wine or dry sherry
2 tsp ketchup
2 tsp fish sauce
2 tsp corn starch
12 oz boneless country-style pork ribs, trimmed
1 tsp baking soda
½ cup cold water
2 tsp chinese rice wine or dry sherry
2 tsp cornstarch
4 minced garlic cloves
2 scallions, white part minced, green parts sliced thin
2 tbsp asian garlic chili paste
4 tbsp vegetable oil
6 oz shiitake mushrooms or portobello mushrooms stemmed and sliced thing
2 cans water chestnuts
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1. Whisk all sauce ingredients together in bowl. Set aside. 2. Cut pork into 2" lengths and then cut each length into 1/4" matchsticks. Combine pork with baking soda and water in bowl. Let sit at room temperature for 15 minutes. 3. 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. 4. For the stir fry, combine garlic, scallion whites, chili paste in bowl. 5. Heat 1 tbsp oil in large non stick pan over high heat until just smoking. Add mushrooms and cook stirring frequently until tender, 4 minutes. Add water chestnuts and cook for additional 2 to 4 minutes until tender. Transfer vegetables to separate bowl. 6. Add remaining 3 tbsp oil to pan and place over medium low heat. Add garlic scallion mixture and cook until fragrant, 30 seconds. Transfer 1 tbsp garlic scallion oil to small bowl and set aside. Add pork to skillet and cook until no longer pink, 3 to 5 mints. Whisk sauce to recombine and add to skillet. Increase heat to high and cook stirring constantly until thickened and pork cooked thru, 1 to 2 minutes. Return vegetables to skillet and combine. Transfer to platter, sprinkle with scallion greens and reserved garlic scallion oil and serve.

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