Sichuan Pork and Sausage

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Makes: 4  servings Prep 15 mins Cook 15 mins

Ingredients

  • 1/4 cup  kosher salt
  • 2 tablespoons  Sichuan peppercorns
  • 1/2 cup  chicken broth
  • 4 teaspoons  soy sauce
  • 1 tablespoon  cream sherry*
  • 1 1/2 teaspoons  sugar
  • 1 1/2 teaspoons  rice-wine vinegar
  • 1/4 teaspoon  salt
  • 1 teaspoon  cornstarch
  • 6 teaspoons  vegetable oil, divided
  • 1 pound  asparagus, cut diagonally into 1-1/2-inch pieces
  • 1 tablespoon  sesame seeds
  • 1 pound  pork tenderloin
  • 2 teaspoons  minced fresh ginger, divided
  • 1/2 pound  shiitake mushrooms, stems discarded and caps sliced
  • 1 tablespoon  chicken broth
  • 1/4 cup  sliced green onion

Directions

1. For Pepper-Salt, toast the 1/4 cup salt and the peppercorns in a skillet over medium heat 4 to 5 minutes, until slightly darkened. Transfer to a spice or coffee grinder and process until fine. (Makes 1/4 cup). Set aside.

2. For sauce, combine chicken broth, soy sauce, cream sherry, sugar, vinegar and 1/4 teaspoon salt in a small bowl; whisk in cornstarch.

3. Heat 1-1/2 teaspoons of the oil in a 12-inch nonstick skillet over high heat. Add asparagus and sesame; stir-fry 3 to 4 minutes, just until tender. Transfer to a bowl.

4. Heat 1-1/2 teaspoons of the oil in same skillet. Add half the pork, 1 teaspoon ginger and 1/4 teaspoon of the Pepper-Salt; stir-fry 2 minutes. Transfer to another bowl. Repeat process.

5. Heat remaining 1-1/2 teaspoons oil in skillet. Add mushrooms and broth and stir-fry 2 minutes until mushrooms are tender. Whisk sauce again and pour into skillet; bring to a boil. Boil 30 seconds; stir in pork and heat 20 seconds more (no longer, pork will overcook). Transfer to a platter; top with asparagus, green onion and 1/2 teaspoon more of the Pepper-Salt (reserve remaining Pepper-Salt for another use). Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)285,
  • Fat, total(g)15,
  • chol.(mg)75,
  • sat. fat(g)4,
  • carb.(g)11,
  • fiber(g)2,
  • pro.(g)29,
  • sodium(mg)1017,
  • Percent Daily Values are based on a 2,000 calorie diet
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