Sichuan Stir Fried Pork in Garlic Sauce Cook's Illustrated

Experience the bold and vibrant flavors of Sichuan with this Stir-Fried Pork in Garlic Sauce, a foolproof creation inspired by Cook's Illustrated. Tender strips of marinated pork are elevated by the rich, umami-packed punch of doubanjiang (fermented chili-bean paste), mingling perfectly with savory soy sauce, fragrant garlic, and ginger. The dish’s balance of spice, sweetness, and earthiness is further enhanced by a silky sauce that clings to every bite. Perfectly stir-fried in just 15 minutes, this dish comes together in no time, making it an ideal option for a quick yet authentic Chinese dinner. Serve it over fluffy white rice, with optional bamboo shoots for added crunch, and enjoy a restaurant-quality meal in the comfort of your home.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound Pork tenderloin
• 3 tablespoons Soy sauce
• 2 tablespoons Shaoxing wine (or dry sherry)
• 2 teaspoons Cornstarch
• 6 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 4 Scallions, sliced (white and green parts separated)
• 4 tablespoons Vegetable oil
• 2 tablespoons Doubanjiang (fermented chili-bean paste)
• 1 cup Chicken stock
• 1 teaspoon Sugar
• 1 teaspoon Sesame oil
• 1 cup Bamboo shoots, julienned (optional)
• 4 servings Cooked white rice

Directions

Step 1

Slice the pork tenderloin into thin strips, about 1/4-inch thick, and place them in a mixing bowl.

Step 2

In the bowl with the pork, add 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and 1 teaspoon cornstarch. Mix well to coat the pork and let it marinate for 10 minutes.

Step 3

While the pork marinates, prepare the sauce: In a small bowl, whisk together the remaining 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, chicken stock, sugar, and sesame oil. Set aside.

Step 4

Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Once the oil is shimmering, add the pork in a single layer and stir-fry for 2-3 minutes until browned and just cooked through. Remove the pork from the wok and set aside.

Step 5

Add the remaining 2 tablespoons vegetable oil to the wok. Stir in the doubanjiang, minced garlic, and ginger. Stir-fry for 30 seconds until fragrant.

Step 6

Add the white parts of the scallions and julienned bamboo shoots (if using). Stir-fry for 1 minute to combine and heat through.

Step 7

Return the pork to the wok and pour in the sauce. Stir everything together to coat evenly and let the sauce thicken, about 1-2 minutes.

Step 8

Turn off the heat, sprinkle the green scallion parts on top, and give everything one final toss.

Step 9

Serve hot over cooked white rice.

Nutrition Facts

Serving size	(1978.6g)

Amount per serving	% Daily Value*
Calories	2366.6

Total Fat 89.9g	0%
Saturated Fat 15.9g	0%
Polyunsaturated Fat 42.2g
Cholesterol 329.7mg	0%
Sodium 6603.1mg	0%
Total Carbohydrate 227.9g	0%
Dietary Fiber 11.1g	0%
Total Sugars 17.3g
Protein 157.4g	0%

Vitamin D 36.3IU	0%
Calcium 241.3mg	0%
Iron 18.4mg	0%
Potassium 4131.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.4%

Protein: 26.8%

Carbs: 38.8%