Sichuan Pork Stir-Fry

Name: Sichuan Pork Stir-Fry
Prep time: 30 min
Cook time: 10 min
Total time: 45 min
Ingredients: 6 leaves stem lettuce (celtuce), cut into 1/2-inch pieces; 1 pinch salt; 2 teaspoons water; 1 teaspoon cornstarch; 0.5 pound lean pork, cut into 1/2-inch cubes; 1 teaspoon rice wine (sake); 0.25 teaspoon salt; 2 tablespoons chicken stock; 2 teaspoons soy sauce; 0.5 teaspoon Chinese black vinegar; 0.5 teaspoon white sugar; 3.5 tablespoons vegetable oil; 1 tablespoon finely chopped pickled red chile peppers; 2 teaspoons chili bean sauce ((toban djan), such as Lee Kum Kee®); 3 spring onions, diced; 2 cloves garlic, sliced; 1 (1/2 inch) piece fresh ginger, sliced

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This is a deliciously spiced pork dish. Tender pork is stir-fried with stem lettuce in a fiery chile sauce. Enjoy with freshly cooked white rice.

Recipe by Jin

Updated on August 22, 2022

1

Prep Time:

30 mins

Cook Time:

10 mins

Additional Time:

5 mins

Total Time:

45 mins

Servings:

2

Yield:

2 servings

Jump to Nutrition Facts

Ingredients

6 leaves stem lettuce (celtuce), cut into 1/2-inch pieces
1 pinch salt
2 teaspoons water
1 teaspoon cornstarch
½ pound lean pork, cut into 1/2-inch cubes
1 teaspoon rice wine (sake)
¼ teaspoon salt
2 tablespoons chicken stock
2 teaspoons soy sauce
½ teaspoon Chinese black vinegar
½ teaspoon white sugar
3 ½ tablespoons vegetable oil
1 tablespoon finely chopped pickled red chile peppers
2 teaspoons chili bean sauce ((toban djan), such as Lee Kum Kee®)
3 spring onions, diced
2 cloves garlic, sliced
1 (1/2 inch) piece fresh ginger, sliced

Directions

Combine stem lettuce and pinch of salt in another bowl.
Combine water and cornstarch in a small bowl; stir into a smooth paste.
Transfer half of the cornstarch paste into a larger bowl. Add pork, rice wine, and 1/4 teaspoon salt. Mix well and let marinate, about 5 minutes.
Whisk remaining cornstarch paste, chicken stock, soy sauce, black vinegar, and sugar in another bowl to make sauce.
Heat oil in a wok or large skillet over high heat. Add pork with marinade; cook and stir until browned, 3 to 4 minutes. Stir in pickled chile peppers and chili bean sauce; cook until oil turns red, about 1 minute. Add spring onions, garlic, and ginger; cook and stir until fragrant, about 1 minute. Stir in lettuce; saute until tender, 2 to 3 minutes. Pour in sauce and toss until thickened, about 3 minutes.

Cook's Notes:

Substitute cucumbers for the stem lettuce (celtuce) if desired.

Substitute water for the chicken stock if desired.

Nutrition Facts (per serving)

347	Calories
26g	Fat
8g	Carbs
20g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 347
% Daily Value *
Total Fat 26g	34%
Saturated Fat 5g	23%
Cholesterol 49mg	16%
Sodium 1095mg	48%
Total Carbohydrate 8g	3%
Dietary Fiber 1g	4%
Total Sugars 3g
Protein 20g
Vitamin C 17mg	83%
Calcium 38mg	3%
Iron 2mg	8%
Potassium 465mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.