Two-Onion Pork Shreds

Two-Onion Pork Shreds


Makes 2 to 3 servings


1/2 teaspoon Szechuan peppercorns*
1 teaspoon cornstarch
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
1/2 teaspoon sugar
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.


  1. 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).
  2. Transfer peppercorns to medium bowl. Add cornstarch, 2 teaspoons soy sauce, 2 teaspoons sherry and 1-1/2 teaspoons vegetable oil; mix well.
  3. Slice meat 1/8-inch thick; cut into 2X1/2-inch pieces. Add to marinade; stir to coat well. Let stand 30 minutes.
  4. Combine remaining 2 teaspoons soy sauce, 2 teaspoons sherry, vinegar and sugar in small bowl; mix well.
  5. 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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