Description
Experience bold flavors with this Sichuan Pork with Garlic Sauce recipe, featuring tender pork and vibrant vegetables in a savory garlic sauce.
Ingredients
Scale
- 10 oz pork tenderloin
- 2 teaspoon light soy sauce
- 2 teaspoon Shaoxing rice wine
- 1 teaspoon cornstarch
- 1 pinch salt
- 1 tablespoon water
- 1 teaspoon neutral cooking oil
- 2 tablespoon black rice vinegar
- 1½ tablespoon Shaoxing rice wine
- 1 tablespoon light soy sauce
- ½ tablespoon dark soy sauce
- 2 tablespoon sugar
- 1½ tablespoon cornstarch
- 2 tablespoon water
- 3 tablespoon neutral cooking oil, divided
- 2 tablespoon pickled chili, finely chopped
- 2 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- ½ cup carrot, julienned
- ½ cup wood ear mushrooms, rehydrated and julienned
- ½ cup bamboo shoots, julienned
- 1 stalk scallions, finely chopped
Instructions
- Prepare the pork: Cut the pork tenderloin into narrow strips. In a bowl, mix with light soy sauce, Shaoxing rice wine, cornstarch, salt, and water. Rub with oil to evenly coat the meat.
- Make the sauce: In a small bowl, combine black rice vinegar, Shaoxing rice wine, light soy sauce, dark soy sauce, sugar, cornstarch, and water. Set this flavorful sauce aside for later use.
- Sear the pork: Heat a wok over high heat and add 2 tablespoons of neutral oil. Once hot, add the marinated pork and sear until it turns pale, then transfer it to a plate.
- Cook the vegetables: In the same wok, add 1 tablespoon of oil. Sizzle the pickled chili, garlic, and ginger until fragrant. Mix in the wood ear mushrooms, bamboo shoots, and carrots, stir-frying until they begin to wilt.
- Combine and finish: Return the seared pork to the wok. Stir-fry for 30 seconds before reducing the heat to low. Pour in the prepared sauce and stir until it thickens. Toss in chopped scallions just before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Sichuan Pork, Garlic Sauce, Stir-fry