Sichuan Stir-Fried Pork in Garlic Sauce

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Serves 4 to 6

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If Chinese black vinegar is unavailable, substitute 2 teaspoons of balsamic vinegar and 2 teaspoons of rice vinegar. If Asian broad-bean chili paste is unavailable, substitute 2 teaspoons of Asian chili-garlic paste or Sriracha sauce. Serve with stea
1/2cup low-sodium chicken broth
2tablespoons sugar
2tablespoons soy sauce
4teaspoons Chinese black vinegar
1tablespoon toasted sesame oil
1tablespoon Chinese rice wine or dry sherry
2teaspoons ketchup
2teaspoons fish sauce
2teaspoons cornstarch
12ounces boneless country-style pork ribs, trimmed
1teaspoon baking soda
1/2cup cold water
2teaspoons Chinese rice wine or dry sherry
2teaspoons cornstarch
4 garlic cloves, minced
2 scallions, white parts minced, green parts sliced thin
2tablespoons Asian broad-bean chili paste
4tablespoons vegetable oil
6ounces shiitake mushrooms, stemmed and sliced thin
2 celery ribs, cut on bias into 1/4-inch slices
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