Sichuan Stir-Fried Pork in Garlic Sauce
Why This Recipe Works
To re-create the succulent pork found in the best restaurant stir-fries (usually achieved by low-temperature deep frying), we soaked the pork in a baking soda solution, which tenderizes and moisturizes the meat, and then coated it in a velvetizing cornstarch slurry, which helps it retain moisture as it cooks. And the secret to the sauce's silken texture and rich flavor? Ketchup and fish sauce, both high in glutamates.