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Wednesday, July 4, 2012

Sichuan Pork Stir Fry

The hotter the better right? Well, this one's five-alarm. Modify this recipe according to your heat threshold and be careful when making this for guests...I have come to realize that not everyone finds sweat the sign of a good meal. Personally, once the beads form under my eyes and on my forehead, I know I've reached optimal spice. Just make sure you have a bottle of Zantac close-by for later. This one's from Cooks Illustrated and what surprised me was how tender the pork was! Is it the baking soda soak? Who knew?? I highly recommend this one - Paddy gave this a higher rating than Wang's. All you Somerville folks know that that's a blue ribbon!

1/2 cup chicken broth
2 TB sugar
2 TB soy sauce
4 tsp Chinese black vinegar (you can sub with a little less balsamic or worcestershire sauce)
1 TB toasted sesame oil
1 TB rice wine or dry sherry
2 tsp ketchup
2 tsp fish sauce
2 tsp cornstarch

12 oz boneless country style pork ribs, trimmed
1 tsp baking soda
1/2 cup cold water
2 tsp rice wine or sherry
2 tsp cornstarch

Stir Fry
4 cloves garlic, minced
2 green onion, whites minced, greens sliced thin
2 TB chili paste
I added 1 tsp fermented black beans and chili for extra kick!!
6 oz shitakes, sliced thin
2 celery ribs or bok choy
Broccoli, matchstick carrots also good!

1. Whisk all sauce ingredients together and set aside.

2. Cut pork into 2 in. lengths and then each length into 1/4 in. matchsticks. Combine with baking soda and water and let sit at room temp for 15 mins or while you chop your veggies.

3. Rinse pork in cold water. Pat dry with paper towels. Whisk rice wine and cornstarch and add pork. Toss to coat.

4. Heat 1 TB oil in pan to medium high. Add mushrooms and stir frequently until tender. Add celery and any other veggies and cook until still crisp but tender - 2-4 mins. Transfer veggies to bowl and set aside.

5. Add remaining oil to the pan and reduce to medium low heat. Add garlic, green onion, and chilli and stir for about 30 seconds. Add pork, stir frequently until cooked. Add sauce mixture and increase heat to high. Stir constantly until sauce thickens. Add in the veggies and you're done!

Serve with jasmine rice. Print Friendly and PDF

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