Email to Cat      

Szechuan Pork

Source of Recipe


From "Redbook Flavor Rules!"






List of Ingredients



• 1-1/2 pounds boneless pork butt, well trimmed
  
• 2 Tbsp soy sauce
  
• 2 Tbsp dry sherry
  
• 1 tsp cornstarch
  
• 4 tsp vegetable oil
  
• 2 red bell peppers, cut into 1/2- x 2-inch strips
  
• 2 ribs celery, cut into 2-inch-long matchsticks
  
• 6 scallions, cut into 2-inch lengths
  
• 2 Tbsp minced peeled fresh ginger
  
• 1/2 cup chicken broth
  
• 1-1/2 tsp Asian chili paste with garlic
  






Instructions



1. Thinly slice pork, then cut into 1/2-inch-wide strips. In medium bowl, stir together soy sauce, sherry and cornstarch. Add pork and toss to coat.
   
   
2. In 12-inch skillet, heat oil over medium-high heat. With slotted spoon, lift pork from marinade, reserving marinade. Add pork and stir-fry 2 minutes, or until cooked through. With slotted spoon, transfer to large plate. Add peppers and celery to pan, reduce heat to medium, and stir-fry 3 minutes, or until peppers are crisp-tender. Add scallions and ginger and stir-fry 3 minutes, or until scallions are tender.
   
   
3. In small bowl, whisk together broth, chili paste, and reserved marinade. Pour into pan and bring to a boil. Reduce heat to low, return pork to pan, and cook 1 minute, or until sauce is lightly thickened and pork is heated through.
   
   Makes 4 servings.