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Chinese cuisine

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Stir Fried Pork with Celtuce

A no soy recipe that would create a tingling sensation on your palate. Celtuce is a lettuce variant grown in China for its thick stem and leaves. Most of the celtuce recipes are coming from the Sichuan region of China. It is a versatile ingredient and can be eaten as is or cooked just like in a stir-fried recipe like this one.

Chef Chen Yichun

Chef Chen Yichun

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Stir Fried Pork with Celtuce

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Recipe

PRE TIME: 10 min

COOKING TIME: 10 min

TOTAL TIME: 20 min

2 SERVING

Ingredients:

7 oz. Pork leg
Marinade
1/2 tsp. Salt
1/2 tbsp. Shaoxing wine
1/4 tsp. White pepper
2 tbsp. Cornstarch mixture (1 to 2 ratio of cornstarch to water)
4 oz. Celtuce
2 Stalks Green onion
1/2 oz. Ginger, sliced
3 Cloves Garlic cloves
Sauce
1 oz. Pickled red chili
1/2 tsp. Salt
1/2 tbsp. Shaoxing wine
1/4 tsp. White pepper
1/4 cup Salted chicken stock
2 tbsp. Cornstarch mixture (1 to 2 ratio of cornstarch to water)

Directions:

1

Prepare the ingredients as directed in the ingredients list. Combine the ingredients for the sauce and mix well. Set it aside.

2

Place the pork slices in a bowl and mix with the marinade ingredients. Set it aside for a couple of minutes.

3

Place oil in a heated wok over medium-high heat. Fry the pork slices for 2 minutes while stirring constantly.

4

Add in celtuce, chopped green onions, ginger slices, garlic, and pickled red chilies. Continue cooking and tossing for 2 minutes on high heat.

5

Add the prepared sauce and let it simmer until thicken for a couple of minutes; stirring once in a while.

6

Serve immediately.