Ingredients

• 6 leaves stem lettuce , celtuce
• 1 pinch salt
• 2 teaspoons water
• 1 teaspoon cornstarch
• 0.5 pounds lean pork , cut into 1/2-inch cubes
• 1 teaspoon rice wine , sake
• 0.25 teaspoons salt
• 2 tablespoons chicken stock
• 2 teaspoons soy sauce
• 0.5 teaspoons Chinese black vinegar
• 0.5 teaspoons white sugar
• 3.5 tablespoons vegetable oil
• 1 tablespoon finely chopped pickled red chile peppers
• 2 teaspoons chili bean sauce , (toban djan
• 3 springs onions , diced
• 2 cloves garlic , sliced
• 1 , 1/2 inch

Instructions

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

Nutrition per serving