Sichuan Stir-Fried Pork in Garlic Sauce(Cook's Illustrated)

Total Time
Prep 25 mins
Cook 18 mins

If Chinese black vinegar is unavailable, substitute 2 teaspoons of balsamic vinegar and 2 teaspoons of rice vinegar. If Asian broad-bean chili paste is unavailable, substitute 2 teaspoons of Asian chili-garlic paste or Sriracha sauce. Serve with steamed white rice.

Ingredients Nutrition


  1. 1. Whisk all sauce ingredients together in bowl. Set aside.
  2. 2. Cut pork into 2” lengths and then cut each length into 1/4” matchsticks. Combine pork with baking soda and water in bowl. Let sit at room temperature for 15 minutes.
  3. 3. Rinse pork in cold water. Drain well and pat dry with paper towels. Whisk rice wine and cornstarch in bowl. Add pork and toss to coat.
  4. 4. For the stir fry, combine garlic, scallion whites, chili paste in bowl.
  5. 5. Heat 1 tbsp oil in large non stick pan over high heat until just smoking. Add mushrooms and cook stirring frequently until tender, 4 minutes. Add water chestnuts and cook for additional 2 to 4 minutes until tender. Transfer vegetables to separate bowl.
  6. 6. Add 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 oil to small bowl and set aside. Add pork to skillet and cook until no longer pink, 3 to 5 minutes. Whisk sauce to recombine and add to skillet. Increase heat to high and cook stirring constantly until thickened and pork cooked thru, 1 to 2 minutes. Return vegetables to skillet and combine. Transfer to platter, sprinkle with scallion greens and reserved garlic scallion oil and serve.
Most Helpful

I don't know what the baking soda bath did to the pork, but I'm glad I did that step in the recipe! The pork was tender, and the sauce was a great blend of flavors ~ I added a sprinkle of red pepper flakes, and will add a bit of minced ginger next time while cooking the pork. I served this with a few additional stir fry veggies over rice ~ Made for Fall PAC 2012.

Kerfuffle-Upon-Wincle November 10, 2012

Excellent stir fry. I wasn't sure about the Chinese black vinegar, says 4 T. but in the intro says 2 t. each balsamic and vinegar. Will add more veggies for a better look on the plate and more nutrition.

adopt a greyhound June 29, 2013

This is one of the best stir fried pork I have ever had. I had friends over for a Chinese buffet and this was one dishes I served, everybody kept going back for more. The flavor is amazing. Will be making this every time I do Chinese food!

Chef Jack B June 24, 2013