Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sichuan Stir-Fried Pork in Garlic Sauce(Cook's Illustrated) Recipe
    Lost? Site Map

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

    1/1 Photo of Sichuan Stir-Fried Pork in Garlic Sauce(Cook's Illustrated)

    Total Time:

    Prep Time:

    Cook Time:

    43 mins

    25 mins

    18 mins

    Coppercloud's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Pork

    Stir-Fry

    Directions:

    1. 1
      1. Whisk all sauce ingredients together in bowl. Set aside.
    2. 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
      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
      4. For the stir fry, combine garlic, scallion whites, chili paste in bowl.
    5. 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
      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.

    Ratings & Reviews:

    • on June 29, 2013

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 25, 2013

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 10, 2012

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    You Might Also Like...

    View All Pork Recipes

    Advertisement

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

    Serving Size: 1 (239 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 457.0
     
    Calories from Fat 201
    43%
    Total Fat 22.3 g
    34%
    Saturated Fat 4.0 g
    20%
    Cholesterol 62.9 mg
    20%
    Sodium 1253.1 mg
    52%
    Total Carbohydrate 41.9 g
    13%
    Dietary Fiber 4.8 g
    19%
    Sugars 13.8 g
    55%
    Protein 22.3 g
    44%

    The following items or measurements are not included:

    black vinegar

    garlic and red chile paste

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites