HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Monday, December 9, 2013

Sichuan Stir-Fried Pork in Garlic Sauce with Mushrooms, Water Chestnuts and Snap Peas


         There’s a Sichuan restaurant close to home in New York that I go to more frequently than I’d like to admit.  There’s a big “B” in the window which means The New York City Board of Health has some "issues" with the place.  In my view, if they haven’t closed it down, and I haven’t experienced any problems after eating there, I’m good to go.  I would have to say this mainly has to do with the fact that the lunch special comes in at $6.75 and includes a choice of soups or egg or spring rolls, three kinds of rice and finally, about 20 main dishes all fairly standard Sichuan fare.  Every one I have tried has never disappointed.   The place also has a Japanese menu and a prominent sushi bar.  I choose to believe that the “B” was assigned to that end of the restaurant.  I am happy to spend so little for such traditional Sichuan dishes as Pork in Garlic Sauce. In fact I like it so much, that this weekend I made it at home.  Once you get the hang of stir-frying, there’s no limit to your kitchen creativity. And if there was one technique that I could pass on to harried, time-pressured home cooks, it would be the stir-fry.  And you don’t need a wok, just a big non-stick frying pan.