Name: Szechuan Pork Stir
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 8 oz pork loin, thinly sliced; 2 cups vegetable oil, for frying; 4 scallions, cut into 2-inch pieces; 1 tbsp ginger, julienned; 2 cloves garlic, minced; 1/4 cup dried wood ear mushrooms, rehydrated and sliced; 1 fresh red chili pepper, sliced; 10 dried red chilies; 3 tbsp Szechuan stir-fry sauce

1

Heat vegetable oil in a wok over high heat until very hot.

2

Carefully add the sliced pork to the hot oil to quickly blanch it. This technique is called 'oil washing'. Cook for about 30-45 seconds until the pork is just cooked through but still tender.

3

Using a spider strainer, remove the pork from the wok and set it aside, allowing excess oil to drain off.

4

Carefully pour out most of the oil from the wok, leaving about 1-2 tablespoons. Reheat the wok until it is smoking.

5

Add the scallions, ginger, garlic, wood ear mushrooms, fresh red chili, and dried red chilies to the smoking hot wok. Stir-fry vigorously for about 15-20 seconds to release their aroma and achieve 'wok hei'.

6

Return the blanched pork to the wok with the aromatics.

7

Stir-fry everything together, breaking up any clumps of pork.

8

Add the Szechuan stir-fry sauce and toss everything to coat evenly.

9

Continue to stir-fry for another 30 seconds until the sauce is absorbed and the dish is fragrant and smoky.

10

Immediately transfer the stir-fry to a serving plate.