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Sichuan Pork Stir-Fry

"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."

Ingredients :

• 6 leaves stem lettuce (celtuce), cut into 1/2-inch pieces
• 1 pinch salt
• 2 teaspoons water
• 1 teaspoon cornstarch
• 1/2 pound lean pork, cut into 1/2-inch cubes
• 1 teaspoon rice wine (sake)
• 1/4 teaspoon salt
• 2 tablespoons chicken stock
• 2 teaspoons soy sauce
• 1/2 teaspoon Chinese black vinegar
• 1/2 teaspoon white sugar
• 3 1/2 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

Instructions :

Prep : 30M	Cook : 2M	Ready in : 45M

• 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.

Notes :

• Substitute cucumbers for the stem lettuce (celtuce) if desired.
• Substitute water for the chicken stock if desired.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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