Sichuan Stir-Fried Pork in Garlic Sauce | America's Test Kitchen

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