Spicy Diced Pork
A Sichuan-style stir-fry of velveted diced pork with diced celtuce and pickled red chilies. Glossy red in color, with savory, fresh, and mildly spicy flavors.
Ingredients
pork tenderloin (diced, seasoned and coated with starch)
to taste
green bamboo shoots (peeled, diced, seasoned)
to taste
ginger
to taste
scallion
to taste
garlic
to taste
pickled red chili peppers
to taste
salt
to taste
MSG
to taste
soy sauce
to taste
sugar
to taste
vinegar
to taste
cooking wine
to taste
wet starch slurry
to taste
stock
to taste
cooked vegetable oil
to taste
Instructions
1
Prep and Marinate
Dice the pork and toss with salt and wet starch to season and coat. Peel and dice the green bamboo shoots, then season with salt. Combine salt, sugar, soy sauce, vinegar, MSG, cooking wine, wet starch, and stock in a bowl to make the sauce mixture.
2
Stir-Fry
Heat oil in a wok, add the diced pork and stir-fry to separate the pieces, then add ginger, scallion, garlic, and pickled red chili peppers and stir-fry until fragrant and colored. Add the diced bamboo shoots and stir to combine, pour in the sauce mixture and toss until thickened, then transfer to a plate to serve.
