Change things up with this deliciously crunchy Szechuan stir fry that comes together in minutes. You have full control of the spice level!
100gramslean porksliced thin
Hot Pot seasoning paste
Low-sodium soy sauce
Using a sharp knife, cut the pork into 1/4 inch slices. Heat the wok on high heat.
Stir together the cooking wine, salt, pepper and corn starch. Set aside.
Coat the wok or skillet with cooking oil. Add the green onion, ginger and a ladle of water. About 1/2 cup. Stir in a chunk of hot pot paste (about a tablespoon will result in medium spicy) and soy sauce. Add celery and sprouts and cook for about two minutes, stirring or tossing a few times for even cooking. Add the pork and cook for another minute or two until pork is barely pink.
Transfer to a plate, pour the cooking liquid over.
*Regular thinly sliced celery can be substituted.
Szechuan Sliced Pork with Vegetables https://shescookin.com/szechuan-or-sichuan-cooking-class-in-shanghai/