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

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    3 Total Reviews

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    • on June 29, 2013

      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.

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    • on June 25, 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!

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    • on November 10, 2012

      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.

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    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 568.4
     
    Calories from Fat 202
    35%
    Total Fat 22.5 g
    34%
    Saturated Fat 4.1 g
    20%
    Cholesterol 62.9 mg
    20%
    Sodium 1254.8 mg
    52%
    Total Carbohydrate 71.1 g
    23%
    Dietary Fiber 8.6 g
    34%
    Sugars 13.7 g
    55%
    Protein 25.4 g
    50%

    The following items or measurements are not included:

    black vinegar

    garlic and red chile paste

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