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