Sichuan Peppercorn Pork Stir-Fry Recipe - Authentic & Flavorful

INGREDIENTS

1/2 teaspoon Szechuan peppercorns* 1 teaspoon cornstarch 4 teaspoons soy sauce, divided 4 teaspoons dry sherry, divided 7‑1/2 teaspoons vegetable oil, divided 8 ounces boneless lean pork 2 teaspoons red wine vinegar 1/2 teaspoon sugar 2 cloves garlic, minced 1/2 small yellow onion, cut into 1/4-inch slices 8 green onions with tops, cut into 2-inch pieces 1/2 teaspoon dark sesame oil *Szechuan peppercorns are deceptively potent. Wear rubber or plastic gloves when crushing peppercorns and do not touch eyes or lips when handling.

PREPARATION:

1. For marinade, place peppercorns in small skillet. Cook over medium-low heat, shaking skillet frequently, until fragrant, about 2 minutes. Let cool. Crush peppercorns with mortar and pestle (or place between paper towels and crush with hammer).
2. Transfer peppercorns to medium bowl. Add cornstarch, 2 teaspoons soy sauce, 2 teaspoons sherry and 1-1/2 teaspoons vegetable oil; mix well.
3. Slice meat 1/8-inch thick; cut into 2X1/2-inch pieces. Add to marinade; stir to coat well. Let stand 30 minutes.
4. Combine remaining 2 teaspoons soy sauce, 2 teaspoons sherry, vinegar and sugar in small bowl; mix well.
5. Heat remaining 6 teaspoons vegetable oil in wok or large skillet over high heat. Stir in garlic. Add meat; stir-fry until no longer pink in center, about 2 minutes. Add yellow onion; stir-fry 1 minute. Add green onion; stir-fry 30 seconds. Add soy-vinegar mixture; cook and stir 30 seconds. Stir in sesame oil.

This recipe appears in: Chinese