If chinese black vinegar is unavailable, subtitute 2 tsp of balsamic vinegar and 2 tsp of rice vinegar. If Asian broad- bean chili paste is unavailable, subtitute 2 tsp of Asian chili garlic paste or Sriracha sauce. Serve with steamed white rice.
1/2 cup low-sodium chicken broth
2 tbsp sugar
2 tbsp soy sauce
4 tsps Chinese black vinegar
1 tbsp toasted sesame oil
1 tbsp Chinese rice wine
2 tsp ketchup
2 tsp fish sauce
2 tsp cornstarch
12 ounces pork loin
1 tsp baking soda
1/2 cup cold water
2 tsp chinese rice wine
2 tsp cornstarch
4 garlic cloves,minced
2 scallions, white parts minced, green parts sliced thin
2 tbsp asian broad-bean chili paste
4 tbsp vegetable oil
6 ounces mushooms,stemmed and sliced thin
2 celery ribs,cut on bias into 1/4-inch slices
FOR THE PORK:Cut pork into 2-inch lengths,then cut each length into 1/4-inch match sticks.Combine pork with baking soda and water in bowl. Let sit at room temperature for 15 minutes.
Rinse pork in cold wate. Drain well and pa dry with paper towels. Whisk rice wine and cornstarch in bowl. dd pork and toss to coat.
FOR THE STIR FRY: Combine garlic, scallion ,and chii paste in bowl.
Heat 1 tbsp il in a wok over high heat until just smoking. Add mushrooms and cook, stirring frequently, until tender, 2 to 4 minutes. Add celery and continue to cook until celery is crisp tender, 2 to 4 minutes. Transfer vegetables to separate bowl.
Add remaining 3 tbsp oil to now-empty skillet and place over medium low heat. Add garlic-scallion mixture and cook, stirring frequently, until fragrant, about 30 seconds. Transfer 1 tbsp garlic-scallion oil to small bowl and set aside.
Add pork to skillet and cook, stirring frequently, until no longer pink, 3 to 5 minutes.Whisk sauce mixture to combine and add to skillet. Increase heat to high and cook, stirring constantly, until sauce is thickened and pork is cooked through, 1 to 2 minutes.