Ingredients
2
2 servings
- •6 leaves stem lettuce (celtuce), cut into 1/2-inch pieces
- •1 pinch salt
- •2 teaspoons water
- •1 teaspoon cornstarch
- •0.5 pound lean pork, cut into 1/2-inch cubes
- •1 teaspoon rice wine (sake)
- •0.25 teaspoon salt
- •2 tablespoons chicken stock
- •2 teaspoons soy sauce
- •0.5 teaspoon Chinese black vinegar
- •0.5 teaspoon white sugar
- •3.5 tablespoons vegetable oil
- •1 tablespoon finely chopped pickled red chile peppers
- •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
Instructions
- Combine stem lettuce and pinch of salt in another bowl.
- Combine water and cornstarch in a small bowl; stir into a smooth paste.
- Transfer half of the cornstarch paste into a larger bowl. Add pork, rice wine, and 1/4 teaspoon salt. Mix well and let marinate, about 5 minutes.
- Whisk remaining cornstarch paste, chicken stock, soy sauce, black vinegar, and sugar in another bowl to make sauce.
- Heat oil in a wok or large skillet over high heat. Add pork with marinade; cook and stir until browned, 3 to 4 minutes. Stir in pickled chile peppers and chili bean sauce; cook until oil turns red, about 1 minute. Add spring onions, garlic, and ginger; cook and stir until fragrant, about 1 minute. Stir in lettuce; saute until tender, 2 to 3 minutes. Pour in sauce and toss until thickened, about 3 minutes.
Nutritional Facts
Per 2 servings
- Calories: 347
- Carbohydrate: 8g
- Fat: 26g
- Fiber: 1g
- Protein: 20g
- Sugar: 3g
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