Sichuan Stir-Fried Pork In Garlic Sauce

Prep Time
Cook Time
Ready In

"Modified from Cook's Illustrated. If Chinese black vinegar is unavailable, substitute 2 teaspoons balsamic vinegar, plus 2 teaspoons rice vinegar. Serve with steamed white rice, and steamed broccoli, or snow peas."

Original recipe yields 5 servings
  • PORK


  • Serving Size: 1 (375.6 g)
  • Calories 561.7
  • Total Fat - 41.4 g
  • Saturated Fat - 9.5 g
  • Cholesterol - 109.6 mg
  • Sodium - 1411.3 mg
  • Total Carbohydrate - 17.1 g
  • Dietary Fiber - 2 g
  • Sugars - 9.2 g
  • Protein - 29.6 g
  • Calcium - 80.2 mg
  • Iron - 2.4 mg
  • Vitamin C - 12.4 mg
  • Thiamin - 0.8 mg

Step 1

Whisk all sauce ingredients together in bowl. Set aside.

Step 2

Cut pork into 1-inch lengths x 1/4-inch thick pieces. Combine pork with baking soda and water in bowl. Let sit at room temperature for 15 minutes. DO NOT SKIP THIS STEP ~ IT HELPS TO TENDERIZE THE PORK!

Step 3

Rinse pork really well in cold water. Drain well and pat dry with paper towels.

Step 4

Whisk dry sherry and cornstarch in bowl. Add pork and toss to coat.

Step 5

For the stir fry, combine garlic, minced ginger, scallion whites, black-bean garlic sauce, chili sauce, and hot sauce (or red pepper flakes) in bowl; set aside.

Step 6

Heat 1 tablespoon oil in large non stick pan over high heat until just hot. Add mushrooms and cook stirring frequently until tender, 4 minutes. Add water chestnuts and cook for additional 2 minutes. Transfer vegetables to separate bowl.

Step 7

Add remaining 3 tablespoons oil to pan over medium low heat. Add garlic scallion mixture and cook until fragrant, 30 seconds.

Step 8

Add pork to skillet and cook until no longer pink, 3 to 5 minutes.

Step 9

Whisk sauce to recombine and add to skillet. Increase heat to high and cook stirring constantly until thickened and pork is cooked through, 1 to 2 minutes.

Step 10

Return vegetables to skillet and combine.

Step 11

Transfer to platter, sprinkle with scallion greens and serve.

Step 12

Serve with cooked white rice, and steamed broccoli, or snow peas, or both!

Tips & Variations

  • Cooked white rice
  • Steamed broccoli, and/or snow peas



I didn't use the water chestnuts, and used Thai Sweet Chili Sauce. Loads of great flavors all melded together beautifully and it was well enjoyed with some fried rice to go with it. Saving for future use!

review by:
(2 Apr 2020)