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Рецепт Sichuan Pork in Garlic Sauce with Mushrooms, Water Chestnuts and Snap Peas

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Ингредиенты

  • if you’re concerned about salt.)
  • 1 bottle of Chinese Rice Wine
  • (Sherry can be substituted for
  • this, if you can’t find the real thing.)
  • (A pungent, anchovy based ‘vinegar’
  • 1 bottle of Chinese Black Vinegar
  • (Again, you can substitute substitute
  • 2 teaspoons of balsamic vinegar and 2 teaspoons of rice vinegar)
  • 1 bottle of Sesame Oil
  • 1 jar of
  • Asian Chili Garlic Sauce
  • (I use a
  • brand called Tuong Ot Toi Viet-Nam which is fairly ubiquitous in New York)
  • A simple
  • Google search will likely help you out wherever you live in the world.
  • Now that you’ve got your Asian pantry
  • together, you can let loose and create custom stir fries which is exactly what
  • I did here. Since I was keen on making this one
  • dish dinner, I added snap peas to the mushrooms and canned water chestnuts.
  • Besides adding color this rounded out the dish and added crunch. The real labor in a stir-fry is getting all
  • the ingredients prepped and ready to go into the pan. Everything should be assembled beforehand so
  • the steps are easy to follow. This whole
  • dish came together-- despite its dauntingly long list of ingredients--prep and
  • all in 45 minutes. But that includes 15
  • minutes of soaking the pork in baking soda—a technique that acts as a
  • tenderizer. (Once the tenderizing has
  • taken place, the pork gets washed in water to remove any trace of the taste of
  • the baking soda.) As to the pork, you
  • want a cut with some fat on it. Because hogs are being bred to be lean, you may
  • want to choose a fatty cut, like country style boneless ribs. I went with organic pork tenderloin cut into
  • ¼ inch thick medallions, with a fine marbling of fat, which are then slivered
  • into ¼ inch pieces. Serve this over
  • Jasmine Rice to be sure you get every delicious drop of garlic sauce. (You can make the rice while the pork is in
  • its baking soda bath.) Here’s the recipe:
  • Recipe for Sichuan Stir-Fried
  • Pork in Garlic Sauce with Mushrooms, Water Chestnuts and Snap Peas
  • Takes
  • 45 minutes start to finish. Serves 4.
  • 4
  • teaspoons chinese black vinegar
  • 1
  • tablespoon chinese rice wine or 1 tablespoon dry sherry
  • 12
  • ounces country-style boneless pork ribs, trimmed
  • 2
  • teaspoons chinese rice wine or 2 teaspoons dry sherry
  • 2
  • scallions, white part minced, green parts sliced thin
  • 2
  • tablespoons Asian Chili Garlic Sauce
  • 4
  • tablespoons vegetable oil
  • 8
  • ounces Baby Bella mushrooms, stemmed and sliced thing
  • 1
  • (5 ounce) can sliced water chestnuts
  • Whisk
  • 1 tbsp oil in large non stick pan over high heat until just smoking. Add mushrooms
  • remaining 3 tbsp oil to pan and place over medium low heat. Add garlic scallion
  • mixture and cook until fragrant, 30 seconds. Transfer 1 tbsp garlic scallion
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