| Szechuan Pork
1 1/2 pounds of boneless pork loin, cut in thin strips
5 tablespoons of soy sauce, divided
2 tablespoons of cornstarch, divided
1 tablespoon of oil, divided
1/2 cup of roasted peanuts
1 teaspoon of crushed red pepper
1/2 teaspoon of minced fresh ginger
1/2 cup of chicken broth
2 tablespoons of rice wine vinegar
2 tablespoons of dry white wine
1 teaspoon of sugar
1 red bell pepper, cut in 1 1/2" strips
1/2 pound of fresh pea pods
2 tablespoons of water |
|
Marinate pork strips in combined 3 tablespoons soy sauce and 1 tablespoon cornstarch for 30 minutes. Heat 1 teaspoon oil in wok. Stir-fry peanuts and crushed red pepper over medium-high heat for 2 minutes; remove. In remaining oil, stir-fry pork and ginger until lightly browned. Add broth, vinegar, 2 tablespoons soy sauce, wine and sugar. Cover; simmer 3 minutes. Add red pepper and pea pods; cook 2 minutes. Add combined 1 tablespoon cornstarch and water. Cook and stir until thickened. Stir in peanut mixture. Serve immediately.
|
-