Sichuan Pork

Ingredients

• 1 pound pork tenderloin or pork shoulder, thinly sliced into strips
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon cornstarch
• 3 tablespoons vegetable oil, divided
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 4 dried wood ear mushrooms, rehydrated and sliced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 scallions, cut into 1-inch pieces
• 2 tablespoons Sichuan chili bean paste (doubanjiang)
• 1 tablespoon soy sauce
• 1 tablespoon Chinkiang black vinegar
• 1 teaspoon sugar
• 1/2 teaspoon ground Sichuan peppercorns
• 1/2 teaspoon cornstarch
• 2 tablespoons water
• 1/4 teaspoon salt
• 1/2 teaspoon toasted sesame oil

Method

1. 1

   In a bowl, toss the sliced pork with soy sauce, Shaoxing wine, and cornstarch. Let marinate for 15 minutes at room temperature.

2. 2

   While the pork marinates, julienne the bell peppers, slice the rehydrated wood ear mushrooms, mince the garlic and ginger, and cut the scallions into 1-inch pieces.

3. 3

   In a small bowl, whisk together the chili bean paste, soy sauce, black vinegar, sugar, ground Sichuan peppercorns, cornstarch, and water to make the sauce.

4. 4

   Heat 2 tablespoons of vegetable oil in a 9-inch skillet or wok over high heat until shimmering. Add the marinated pork in a single layer and sear without stirring for 1 minute.

   1:00 · Sear pork
5. 5

   Stir-fry the pork for another 2 minutes until just cooked through and lightly browned. Transfer to a plate.

   2:00 · Cook pork
6. 6

   Add the remaining 1 tablespoon of oil to the skillet. Add garlic and ginger and stir-fry for 20 seconds until fragrant.

   0:20 · Cook garlic and ginger
7. 7

   Add the bell peppers and wood ear mushrooms to the skillet and stir-fry for 2 minutes until the peppers begin to soften but remain crisp.

   2:00 · Stir-fry vegetables
8. 8

   Return the pork to the skillet and pour in the sauce. Toss everything together and cook for 1 minute until the sauce thickens and coats the ingredients.

   1:00 · Simmer sauce
9. 9

   Add the scallions and salt, toss briefly, then drizzle with sesame oil and remove from heat.

10. 10

    Serve immediately over steamed rice.