Sichuan Stir-Fried Pork in Garlic Sauce

From America's Test Kitchen Season 13: Asian Takeout Favorites

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

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Serves 4 to 6

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.

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