Well…ok :oops:
Smoked Szechuan Pork
1-1/2 pounds smoked pork butt, cut in bite size pieces on the bias
5Tbs. soy sauce, divided use
2Tbs. cornstarch, divided use
2Tbs. oil, divided use
2Tbs. chile paste
1/2tsp. crushed red pepper
1/2tsp. minced fresh ginger
1/2cup chicken broth
2Tbs. rice wine vinegar
2Tbs. dry white wine
1tsp. brown sugar
1/2bell pepper, cut in 1 1/2-inch strips
1/2vidalia onion in wedges
1carrot, sliced on an angle, kinda thin
2cups brocolli florets
1/4cup sliced water chestnuts
2cloves garlic-sliced thin
2Tbs. water
1Marinate pork in combined 3 Tbs. soy sauce, and 1 Tbs. cornstarch for 30 minutes.
2Heat 1 tbs oil in wok or slope sided pan. Stir-fry crushed red pepper over medium-high heat for 2 minutes; remove.
3 In remaining oil, stir ginger and garlic and water chestnuts until lightly browned. Add broth, vinegar, 2 Tbs. soy sauce, wine, chili paste and sugar. Cover; simmer 2 minutes.
4 Add veggies; cook 2 minutes.
5 Add smoked pork.
6 Add combined 1 tablespoon cornstarch and water. Cook and stir until thickened, serve immediately.
:twisted: