Sichuan Stir-Fried Pork in Garlic Sauce
Appears in Cook's Illustrated March/April 2012, America's Test Kitchen TV
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...