Sichuan Stir Fried Pork With Vegetables Recipe
Ingredients
| Cornstarch | 2 Teaspoon | |
| Cold water | 2 Teaspoon | |
| 1 pound pork for stir-fry or chow mein | ||
| Cornstarch | 1 Teaspoon | |
| Soy sauce | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), finely chopped | |
| 3 cups cut-up vegetables for stir-fry | ||
| 2 teaspoons chili paste or chili puree with garlic | ||
| Water or chicken broth | 1/4 Cup (16 tbs) | |
Directions
Mix 2 teaspoons cornstarch and the water; reserve.
Toss pork, 1 teaspoon cornstarch, the soy sauce, salt and white pepper.
Heat wok or 12-inch skillet until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
Add oil; rotate wok to coat sides.
Add pork and garlic; stir-fry until pork is no longer pink.
Add vegetables; stir-fry 2 minutes.
Stir in chili paste.
Stir in chicken broth; heat to boiling.
Stir in reserved cornstarch mixture.
Cook and stir about 10 seconds or until thickened.
1 teaspoon finely chopped dried chili pepper and 1 tablespoon soy sauce can be substituted for the chili paste.
Toss pork, 1 teaspoon cornstarch, the soy sauce, salt and white pepper.
Heat wok or 12-inch skillet until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
Add oil; rotate wok to coat sides.
Add pork and garlic; stir-fry until pork is no longer pink.
Add vegetables; stir-fry 2 minutes.
Stir in chili paste.
Stir in chicken broth; heat to boiling.
Stir in reserved cornstarch mixture.
Cook and stir about 10 seconds or until thickened.
1 teaspoon finely chopped dried chili pepper and 1 tablespoon soy sauce can be substituted for the chili paste.
Chef
