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

от Monte Mathews

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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