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Sichuan Pork Stir-Fry with Chile Sauce

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PREP TIME
30 min
COOKING TIME
10 min
TOTAL TIME
45 min
SERVINGS
2 servings
Dinner
Sichuan Pork Stir-Fry with Chile Sauce
Ingredients
  • 6 leaves stem lettuce (celtuce), cut into 1/2-inch pieces
  • 1 pinch salt
  • 2 teaspoons water
  • 1 teaspoon cornstarch
  • 1/2 pound lean pork, cut into 1/2-inch cubes
  • 1 teaspoon rice wine (sake)
  • 1/4 teaspoon salt
  • 2 tablespoons chicken stock
  • 2 teaspoons soy sauce
  • 1/2 teaspoon Chinese black vinegar
  • 1/2 teaspoon white sugar
  • 3 1/2 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
1
Combine the leafy green lettuce with a small amount of salt in another container.
2
Mix together water and cornstarch to create a uniform mixture, stirring until it reaches a smooth consistency.
3
Transfer half of the cornstarch mixture to a larger container. Add diced pork, a small amount of rice wine, and a pinch of salt. Combine the ingredients thoroughly and let them sit for 5 minutes to allow the flavors to meld.
4
In a separate bowl, whisk together the remaining cornstarch mixture, chicken stock, soy sauce, black vinegar, and sugar to create a savory sauce.
5
Heat oil in a large cooking vessel over extremely high heat. Add the pork that has been marinating and cook, stirring constantly, until it reaches a nice brown color, approximately 3 to 4 minutes. Stir in the pickled chile peppers and chili bean sauce, allowing them to cook for about 1 minute. Add the spring onions, garlic, and ginger, cooking until they release their fragrance, about 1 minute. Introduce the lettuce into the wok and sauté until it becomes tender, about 2 to 3 minutes. Pour the prepared sauce into the wok and toss everything together until it thickens, approximately 3 minutes.