Sichuan Pork Stir-Fry

• 6 leaves stem lettuce (celtuce), cut into 1/2-inch pieces
• 1 pinch salt
• 2 teaspoons water
• 1 teaspoon cornstarch
• 1/2 pound lean pork, cut into 1/2-inch cubes
• 1 teaspoon rice wine (sake)
• 1/4 teaspoon salt
• 2 tablespoons chicken stock
• 2 teaspoons soy sauce
• 1/2 teaspoon Chinese black vinegar
• 1/2 teaspoon white sugar
• 3 1/2 tablespoons vegetable oil
• 1 tablespoon finely chopped pickled red chile peppers
• 2 teaspoons chili bean sauce ((toban djan), such as Lee Kum Kee(R))
• 3 spring onions, diced
• 2 cloves garlic, sliced
• 1 (1/2 inch) piece fresh ginger, sliced

1. Combine stem lettuce and pinch of salt in another bowl.
2. Combine water and cornstarch in a small bowl; stir into a smooth paste.
3. 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.
4. Whisk remaining cornstarch paste, chicken stock, soy sauce, black vinegar, and sugar in another bowl to make sauce.
5. 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.

stem lettuce, salt, water, cornstarch, lean pork, rice wine, salt, chicken stock, soy sauce, chinese black vinegar, white sugar, vegetable oil, pickled red chile peppers, chili bean sauce, spring onions, garlic, fresh ginger

Taken from www.allrecipes.com/recipe/246188/sichuan-pork-stir-fry/ (may not work)