Two-Onion Pork Shreds
Makes 2 to 3 servings
|1/2||teaspoon Szechuan peppercorns*|
|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|
|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.
- 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).
- Transfer peppercorns to medium bowl. Add cornstarch, 2 teaspoons soy sauce, 2 teaspoons sherry and 1-1/2 teaspoons vegetable oil; mix well.
- Slice meat 1/8-inch thick; cut into 2X1/2-inch pieces. Add to marinade; stir to coat well. Let stand 30 minutes.
- Combine remaining 2 teaspoons soy sauce, 2 teaspoons sherry, vinegar and sugar in small bowl; mix well.
- 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.
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