Sichuan Stir-Fried Pork in Garlic Sauce(Cook's Illustrated)

By michele080478

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.

Ingredients

• 1/2 cup chicken broth
• 2 tablespoons sugar
• 2 tablespoons soy sauce
• 4 teaspoons chinese black vinegar
• 1 tablespoon sesame oil
• 1 tablespoon chinese rice wine or 1 tablespoon dry sherry
• 2 teaspoons ketchup
• 2 teaspoons fish sauce
• 2 teaspoons cornstarch
• 12 ounces country-style boneless pork ribs, trimmed
• 1 teaspoon baking soda
• 1/2 cup cold water
• 2 teaspoons chinese rice wine or 2 teaspoons dry sherry
• 2 teaspoons cornstarch
• 4 minced garlic cloves
• 2 scallions, white part minced, green parts sliced thin
• 2 tablespoons asian garlic and red chile paste
• 4 tablespoons vegetable oil
• 6 ounces shiitake mushrooms or 6 ounces portabella mushrooms, stemmed and sliced thing
• 2 (8 ounce) cans water chestnuts

Preparation

Step 1

1 1. Whisk all sauce ingredients together in bowl. Set aside. 2 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 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 4. For the stir fry, combine garlic, scallion whites, chili paste in bowl. 5 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 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 minutes. 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.