Ingredients
-
3
-
2
-
1
-
1
-
1/2 - 1
-
2
-
1
-
1/3
-
1
-
-
-
-
-
-
Directions
Szechuan Pork,This is just down right awesome. So easy to make and taste just great.,This is a good “framework” recipe — a good guide for a simple stir-fry. There is nothing that makes it Szechuan, but that doesn’t matter. I’d suggest marinating the pork in soy and sherry and garlic. Make a separate slurry of corn starch and broth (or even plain water). Briefly cook the veggies on high heat; drain the marinade into the cornstarch slurry, and cook the meat in a high-heat veggie oil until browned. Stir the slurry into the browned meat and, after the whole thing thickens a little bit, add back the veggies. As people have noted, you can substitute meats and add other veggies. Do not overcook the veggies (they all, including onions) should be somewhat crisp.,Any substitute for sherry?
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Steps
|
1
Done
|
Blend 2 Tablespoon Soy Sauce and Cornstarch in Medium Bowl. |
|
2
Done
|
Add Pork, Tossing to Coat Well. |
|
3
Done
|
Blend Remaining Soy Sauce and Sherry in Small Bowl and Set Aside. |
|
4
Done
|
Cook and Stir Crushed Red Pepper in Butter in Large Skillet Over Medium Heat Until Pepper Turns Golden Brown. |
|
5
Done
|
Add Pork Mixture. |
|
6
Done
|
Cook and Stir For 5 to 7 Minutes or Until Pork Is No Longer Pink. |
|
7
Done
|
Remove Pork from Skillet and Set Aside. |
|
8
Done
|
Add Red Pepper, Green Onions and Ginger to Same Skillet. |
|
9
Done
|
Cook and Stir For 3 Minutes or Until Tender-Crisp. |
|
10
Done
|
Return Pork to Skillet With Sherry Mixture and Cook For 2-3 Minutes More, Stirring Constantly Until Pork Is Cooked. |
