Pork with Peanuts Hot and Spicy Sauce

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::Pork with Peanuts Hot and Spicy Sauce

*4.5 oz (125 g) boneless
pork shoulder
*1 oz (20 g) peanuts,
skinned and deep-fried
*1 t. salt, or to taste
*6 egg whites
*4 t. (20 g) cornstarch
(cornflour)
*3 t. meat stock or water
*1t. rice wine
*1 t. soy sauce
*0.25 t. scallions, chopped
*0.25 t. ginger powder
*0.25 t. garlic, sliced
*1.5 t. sugar
*3 T vegetable oil
*2 oz (50 g) green pepper,
seeded and cut into 0.5
inch (1 cm) cubes
*0.25 t. hot chili

Method:

1. Wash the pork, cut into 0.5 -inch (1.5cm) small cubes, and mix with 0.5 t salt. Beat the egg whites and mix with 3 t of the cornstarch. Add the pork cubes and mix to coat well. Set aside. 2. Mix the stock with the remaining 1 t of cornstarch, 0.5 t salt (or to taste), rice wine, soy sauce, scallions, ginger, garlic, and sugar. Set aside. 3. Heat the oil in a wok to moderately hot (230F or 110C). Add the pork cubes and stir-fry for about 30 seconds, cooking them just long enough to seal in the juices. Remove, drain, and set aside. Pour out the oil from the wok and reheat. Add the green peppers and stir-fry for 30 seconds. Then add the pork cubes. Stir the sauce to blend it, then add to the wok. Add the peanuts and hot chili oil. Bring to a boil and cook, stirring, until thickened. Remove and serve.

Total time:

45m

Cooking technique:

stir-frying

Cuisine:

Sichuan

Food menu:

pork

Cholesterol:

32mg

Carbohydrates:

14g