Sichuan Stir-Fried Pork in Garlic Sauce

Name: Sichuan Stir-Fried Pork in Garlic Sauce
Yield: Serves 4 to 6
Cuisine: Chinese
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; 2 teaspoons, cornstarch; 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

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Appears in Cook's Illustrated March/April 2012, America's Test Kitchen TV

Main Courses

Chinese

Pork

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

SERVES4 to 6

TIME1 hour

has video

WHY THIS RECIPE WORKS

To keep the pork tender and juicy in this flavorful stir-fry, we first soak the meat in a baking soda solution, which tenderizes and moisturizes the meat. Before stir-frying, we coat the treated pork in a velvetizing cornstarch slurry, whic...

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