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Ingredients

6 leaves stem lettuce (celtuce), cut into 1/2-inch pieces 1 pinch salt 2 teaspoons water 1 teaspoon cornstarch ½ pound lean pork, cut into 1/2-inch cubes 1 teaspoon rice wine (sake) ¼ teaspoon salt 2 tablespoons chicken stock 2 teaspoons soy sauce ½ teaspoon Chinese black vinegar ½ teaspoon white sugar 3 ½ tablespoons vegetable oil 1 tablespoon finely chopped pickled red chile peppers 2 teaspoons chili bean sauce ((toban djan), such as Lee Kum Kee®) 3 spring onions, diced 2 cloves garlic, sliced 1 (1/2 inch) piece fresh ginger, sliced

Nutrition Info

347.2 calories carbohydrate: 8.3 g cholesterol: 49 mg fat: 26.4 g fiber: 1.2 g protein: 19.8 g saturatedFat: 4.6 g servingSize: - sodium: 1094.6 mg sugar: 3.4 g transFat: : - unsaturatedFat: : -

Combine stem lettuce and pinch of salt in another bowl.
Combine water and cornstarch in a small bowl, stir into a smooth paste.
Transfer half of the cornstarch paste into a larger bowl. Add pork, rice wine, and 1/4 teaspoon salt. Mix well and let marinate, about 5 minutes.
Whisk remaining cornstarch paste, chicken stock, soy sauce, black vinegar, and sugar in another bowl to make sauce.
Heat oil in a wok or large skillet over high heat. Add pork with marinade, cook and stir until browned, 3 to 4 minutes. Stir in pickled chile peppers and chili bean sauce, cook until oil turns red, about 1 minute. Add spring onions, garlic, and ginger, cook and stir until fragrant, about 1 minute. Stir in lettuce, saute until tender, 2 to 3 minutes. Pour in sauce and toss until thickened, about 3 minutes.

2 servings

This is a deliciously spiced pork dish. Tender pork is stir-fried with stem lettuce in a fiery chile sauce. Enjoy with freshly cooked white rice.