Setting about the actual cooking was so much simpler.
Make the Szechuan sauce.
Marinate the sliced pork.
Chop all the veggies.
Cook the veggies.
Sear the pork.
Add in this rice wine/mirin (another ingredient new to my cupboards) mixture to make a thickening sauce.
And voila! Chinese food at home. Delicious stuff, with a delightfully complex sweet-spicy-gingery-garlicy flavor. Very healthy too. And using pork tenderloin meant extra tender meat.
After it was all said and done, I’m glad the Fiddlehead forced me to branch out a bit. I’ll be totally set the next time I’m invited to a Chinese potluck. Hopefully I’ll be motivated to use the Asian cuisine cupboard inventory again soon.
Pork Szechuan served with Red Pepper Pasta and a cabbage salad