How To Prepare Sichuan Pork Stir-Fry ?

Preparation: 

Preparation time: 30 mins

Cooking time: 10 mins

Serving: 2

Ingredients:

• 6 leaves stem lettuce (celtuce), cut into 1/2-inch pieces
• 1 pinch salt
• 2 teaspoons water
• 1 teaspoon cornstarch
• ½ pound lean pork cut into 1/2-inch cubes
• 1 teaspoon rice wine (sake)
• ¼ teaspoon salt
• 2 tablespoons chicken stock
• 2 teaspoons soy sauce
• ½ teaspoon Chinese black vinegar
• ½ teaspoon white sugar
• 3 ½ 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 stem lettuce and a pinch of salt in another bowl.
2. Combine water and cornstarch in a small bowl; stir into a smooth paste.
3. Transfer half of the cornstarch paste into a larger bowl. Add pork, rice wine, and 1/4 teaspoon salt. Mix well and let marinate for about 5 minutes.
4. Whisk the remaining cornstarch paste, chicken stock, soy sauce, black vinegar, and sugar in another bowl to make the sauce.
5. Heat oil in a wok or large skillet over high heat. Add pork with marinade; cook and stir until browned, 3 to 4 minutes. Stir in pickled chile peppers and chili bean sauce; cook until oil turns red, about 1 minute. Add spring onions, garlic, and ginger; cook and stir until fragrant, about 1 minute. Stir in lettuce; saute until tender, 2 to 3 minutes. Pour in sauce and toss until thickened, about 3 minutes.