Sichuan Stir-Fried Pork in Garlic Sauce

Name: Sichuan Stir-Fried Pork in Garlic Sauce
Total time: 60 min
Ingredients: 1/2 cup low-sodium chicken broth; 2 tablespoons sugar; 2 tablespoons soy sauce; 4 teaspoons Chinese black vinegar; 1 tablespoon toasted sesame oil; 1 tablespoon Chinese rice wine or dry sherry; 2 teaspoons ketchup; 2 teaspoons fish sauce; 2 teaspoons cornstarch; 12 ounces boneless country-style pork ribs, trimmed; 1 teaspoon baking soda; 1/2 cup cold water; 2 teaspoons Chinese rice wine or dry sherry; 4 garlic cloves, minced; 2 scallions, white parts minced, green parts sliced thin; 2 tablespoons Asian broad-bean chili paste; 4 tablespoons vegetable oil; 6 ounces shiitake mushrooms, stemmed and sliced thin; 2 celery ribs, cut on bias into 1/4-inch slices

www.americastestkitchen.com

When it comes to replicating this classic Chinese stir-fry, the biggest issue is vexingly familiar: how to cook tender, juicy pork.

Keywords

Pork
Chinese
Asia
Main Courses
Meat

View full recipe on www.americastestkitchen.com

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