Spicy Sichuan Stir-Fried Pork with Celtuce

1. 1

   Combine the stem lettuce with a pinch of salt in another bowl.

2. 2

   Mix the water and cornstarch in a small bowl and stir until it forms a smooth paste.

3. 3

   Transfer half of the cornstarch paste to a larger bowl. Add the pork, rice wine, and 1/4 teaspoon salt; mix well and let it marinate for about 5 minutes.

4. 4

   Whisk the remaining cornstarch paste with the chicken stock, soy sauce, black vinegar, and sugar in another bowl to make the sauce.

5. 5

   Heat the oil in a wok or large skillet over high heat. Add the pork with its marinade and cook, stirring, until browned, 3 to 4 minutes. Stir in the pickled chile peppers and chili bean sauce and cook until the oil turns red, about 1 minute. Add the spring onions, garlic, and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the lettuce and sauté until tender, 2 to 3 minutes. Pour in the sauce and toss until thickened, about 3 minutes.

• Calories 967.55 kcal High
• Protein 42.37 g Good Source
• Carbs 131.19 g Moderate
• Total Fat 26.32 g High
• Saturated Fat 4.49 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 61.21 mg High
• Sodium 2371.47 mg High
• Fiber 46.65 g Good Source
• Sugar 1.5 g Low Source
• Added Sugar 0.64 g Low Source
• Calcium 1711.03 mg Good Source
• Iron 95.88 mg Good Source
• Potassium 34.03 mg Low Source
• Vitamin A 38240.09 mcg_rae Good Source
• Vitamin C 562.64 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Corn 🌽
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷