Pork Sichuan with Chili Sauce

This is my adaptation of a traditional Sichuan Stir-fry. Customarily, this preparation is flavored with Sichuan hot bean sauce, which gives the dish its heat. I make it with my own chili sauce. The reason? Subtlety. As you eat the dish, you aren‛t hit with a blast of heat with each mouthful. Rather, the heat from the chili sauce accumulates and builds pleasantly on the palate.