Sichuan Stir-Fried Pork in Garlic Sauce

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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.

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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