CHEF JEFF — ONE BYTE AT A TIME: Five-Spice Stir-Fried PorkGround cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns give this Chinese dish a pungent flavor.
By: Herald Staff Report,
Ground cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns give this Chinese dish a pungent flavor.
Five-Spice Stir-Fried Pork
2 tablespoons rice vinegar
½ teaspoon five-spice powder
1 teaspoon minced garlic
1 tablespoon low-sodium soy sauce
2 tablespoons water
1 teaspoon cornstarch
2 teaspoons sesame oil
¾ pound pork tenderloin, cut into 1-inch pieces
Salt and freshly ground black pepper
1 scallion, sliced (optional)
Mix vinegar, five-spice powder, garlic, soy sauce, water and cornstarch together. Heat oil in a wok or skillet until smoking. Add the pork and let sit in the heat 1 minute. Toss to stir-fry for 3 minutes. Add sauce and stir-fry 1 minute to thicken. Remove to a bowl. Add salt and pepper to taste. Sprinkle scallion over top, if using, and serve over Chinese noodles and greens.
Yield: Serves 2.
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