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.
- 118.29 ml chicken broth
- 29.58 ml sugar
- 29.58 ml soy sauce
- 19.71 ml chinese black vinegar
- 14.79 ml sesame oil
- 14.79 ml chinese rice wine or 14.79 ml dry sherry
- 9.85 ml ketchup
- 9.85 ml fish sauce
- 9.85 ml cornstarch
- 340.19 g country-style boneless pork ribs, trimmed
- 4.92 ml baking soda
- 118.29 ml cold water
- 9.85 ml chinese rice wine or 9.85 ml dry sherry
- 9.85 ml cornstarch
- 4 minced garlic cloves
- 2 scallions, white part minced, green parts sliced thin
- 29.58 ml asian garlic and red chile paste
- 59.16 ml vegetable oil
- 170.09 g shiitake mushrooms or 170.09 g portabella mushrooms, stemmed and sliced thing
- 2 (453.59 g) can water chestnuts
- 1. Whisk all sauce ingredients together in bowl. Set aside.
- 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. 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. For the stir fry, combine garlic, scallion whites, chili paste in bowl.
- 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. 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.
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.
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!
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.