Stir-Fried Garlic Pork (Or Chicken)

Name: Stir-Fried Garlic Pork (Or Chicken)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon light soy sauce; 1 tablespoon shaoxing wine; 2 teaspoons sesame oil; 1 teaspoon cornstarch; 1 lb lean boneless pork, cut into thin 2-inch long slices (preferably from the shoulder) or 1 lb boneless skinless chicken breast, diced; 2 tablespoons peanut oil; 3 tablespoons garlic, peeled and finely chopped (10-15 cloves); 3 spring onions, thinly sliced diagonally; 2 teaspoons chili bean sauce; 1 dash spicy chili bean sauce (optional); 1 tablespoon light soy sauce; 1 tablespoon shaoxing wine; 1 teaspoon sugar; 1 tablespoon chicken stock or 1 tablespoon water; 1 teaspoon sesame oil; 2 sprigs coriander leaves, to garnish (optional); 4 cups cooked rice

Submitted by littleturtle

"Classic southern Chinese dish, balancing crisp, clean, distinct flavors. Garlic and pork go very nicely together and the chilli bean sauce in this recipe gives it a nice salty taste. The amount of chilli bean sauce can be varied to suit your tastes. This is an easy dish and it goes perfectly with stir-fried veggies."

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Ready In:: 40mins
Ingredients:: 17
Serves:: 4

ingredients

Marinade
1 tablespoon light soy sauce
1 tablespoon shaoxing wine
2 teaspoons sesame oil
1 teaspoon cornstarch
Garlic Pork
1 lb lean boneless pork, cut into thin 2-inch long slices (preferably from the shoulder) or 1 lb boneless skinless chicken breast, diced
2 tablespoons peanut oil
3 tablespoons garlic, peeled and finely chopped (10-15 cloves)
3 spring onions, thinly sliced diagonally
2 teaspoons chili bean sauce
1 dash spicy chili bean sauce (optional)
1 tablespoon light soy sauce
1 tablespoon shaoxing wine
1 teaspoon sugar
1 tablespoon chicken stock or 1 tablespoon water
1 teaspoon sesame oil
2 sprigs coriander leaves, to garnish (optional)
4 cups cooked rice

directions

Mix marinade ingredients until smooth.
Place pork in a small bowl with marinade and coat in mixture.
Let marinate for at least 20 minutes.
Heat the wok and add half the oil.
When it's very hot and almost smoking, lift the pork out of the marinade with a slotted spoon, and put it in the wok.
Stir-fry quickly it begins to brown (2-3 minutes).
Remove from wok and drain well.
Wipe the wok clean, re-heat it and add the rest of the oil.
Quickly add the garlic, onions, and chili bean sauce, then a few seconds later add the.
rest of the ingredients.
Bring the mixture to a boil and then return the pork to the wok.
Stir-fry the entire mixture for another 5 minutes.
Transfer to a serving plate and garnish with coriander leaves.
Serve with rice.

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Reviews

This recipe was very delicious, although relatively complicated for me. I used white onions since I didn't have any spring onions. It was distinctly salty, but I didn't mind it. I would probably use less chili bean next time anyway. One major problem I encountered was that the pork didn't really cook all the way through once re-added to the wok (the sauce just kind of boils, but the pork remains pink on the inside). So to avoid that problem, I would stir-fry the pork more thoroughly the first time around (instead of just 2-3 minutes). But I will definitely make this again; the pork was so flavourful and delicious. Thanks for the recipe!

chefdownunda