Sichuan Pork Stir-Fry

By Jin

4.0 / 5

30min

10min

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6 leaves stem lettuce (celtuce) cut into 1/2-inch pieces
1 pinch salt
2 teaspoons water
1 teaspoon cornstarch
½ pound lean pork cut into 1/2-inch cubes
1 teaspoon rice wine (sake)
¼ teaspoon salt
2 tablespoons chicken stock
2 teaspoons soy sauce
½ teaspoon Chinese black vinegar
½ teaspoon white sugar
3 ½ tablespoons vegetable oil
1 tablespoon pickled red chile peppers finely chopped
2 teaspoons chili bean sauce (toban djan), such as Lee Kum Kee®
3 spring onions diced
2 cloves garlic sliced
1 (1/2 inch) piece fresh ginger sliced