Appears in Cook's Illustrated March/April 2012, America's Test Kitchen TV
When it comes to replicating this classic Chinese stir-fry, the biggest issue is vexingly familiar: how to cook tender, juicy pork.
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...