Sichuan Pork in Garlic Sauce with Mushrooms, Water Chestnuts and Snap Peas Recipe

Ingredients

• if you’re concerned about salt.)
• 1 bottle of Chinese Rice Wine
• (Sherry can be substituted for
• this, if you can’t find the real thing.)
• (A pungent, anchovy based ‘vinegar’
• 1 bottle of Chinese Black Vinegar
• (Again, you can substitute substitute
• 2 teaspoons of balsamic vinegar and 2 teaspoons of rice vinegar)
• 1 bottle of Sesame Oil
• 1 jar of
• Asian Chili Garlic Sauce
• (I use a
• brand called Tuong Ot Toi Viet-Nam which is fairly ubiquitous in New York)
• A simple
• Google search will likely help you out wherever you live in the world.
• Now that you’ve got your Asian pantry
• together, you can let loose and create custom stir fries which is exactly what
• I did here. Since I was keen on making this one
• dish dinner, I added snap peas to the mushrooms and canned water chestnuts.
• Besides adding color this rounded out the dish and added crunch. The real labor in a stir-fry is getting all
• the ingredients prepped and ready to go into the pan. Everything should be assembled beforehand so
• the steps are easy to follow. This whole
• dish came together-- despite its dauntingly long list of ingredients--prep and
• all in 45 minutes. But that includes 15
• minutes of soaking the pork in baking soda—a technique that acts as a
• tenderizer. (Once the tenderizing has
• taken place, the pork gets washed in water to remove any trace of the taste of
• the baking soda.) As to the pork, you
• want a cut with some fat on it. Because hogs are being bred to be lean, you may
• want to choose a fatty cut, like country style boneless ribs. I went with organic pork tenderloin cut into
• ¼ inch thick medallions, with a fine marbling of fat, which are then slivered
• into ¼ inch pieces. Serve this over
• Jasmine Rice to be sure you get every delicious drop of garlic sauce. (You can make the rice while the pork is in
• its baking soda bath.) Here’s the recipe:
• Recipe for Sichuan Stir-Fried
• Pork in Garlic Sauce with Mushrooms, Water Chestnuts and Snap Peas
• Takes
• 45 minutes start to finish. Serves 4.
• 4
• teaspoons chinese black vinegar
• 1
• tablespoon chinese rice wine or 1 tablespoon dry sherry
• 12
• ounces country-style boneless pork ribs, trimmed
• 2
• teaspoons chinese rice wine or 2 teaspoons dry sherry
• 2
• scallions, white part minced, green parts sliced thin
• 2
• tablespoons Asian Chili Garlic Sauce
• 4
• tablespoons vegetable oil
• 8
• ounces Baby Bella mushrooms, stemmed and sliced thing
• 1
• (5 ounce) can sliced water chestnuts
• Whisk
• 1 tbsp oil in large non stick pan over high heat until just smoking. Add mushrooms
• 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
View Full Recipe at CHEWING THE FAT