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Szechuan Pork
Ingredients:
- 500g pork shoulder, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon Sichuan peppercorns
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 3 green onions, sliced
- 2 tablespoons chili bean paste (doubanjiang)
- 1 teaspoon Chinese black vinegar
- 1 teaspoon sugar
Instructions:
- In a bowl, mix together the pork slices, soy sauce, rice wine, and cornstarch. Let it marinate for at least 15 minutes.
- Heat 1 tablespoon of vegetable oil in a wok or large frying pan over high heat. Add the marinated pork and stir-fry until browned. Remove the pork from the pan and set aside.
- In the same pan, add another tablespoon of vegetable oil and heat it up. Add in the Sichuan peppercorns, garlic, and ginger, and stir-fry until fragrant, about a minute.
- Add the green onions and chili bean paste to the pan, stir-frying for another minute.
- Return the pork to the pan and mix well with the other ingredients. Add the Chinese black vinegar and sugar, and continue to stir-fry everything together until the pork is well coated in the sauce.
- Taste and adjust seasoning, then serve immediately with rice or your choice of side.
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