|4½ ounce||Boneless pork shoulder|
|1 ounce||Peanuts; skinned & deep fried|
|1 teaspoon||Salt; or to taste|
|3 tablespoons||Meat stock or water|
|1 teaspoon||Rice wine|
|1 teaspoon||Soy sauce|
|¼ teaspoon||Scallions; chopped|
|¼ teaspoon||Ginger powder|
|¼ teaspoon||Garlic; sliced|
|3 tablespoons||Vegetable oil|
|2 ounces||Green pepper; cut into 1/2 " cubes|
|¼ teaspoon||Hot chili|
1. Wash the pork, cut into ½-inch small cubes, and mix with ½ tsp salt.
Beat the egg whites and mix with 3 tsp of the cornstarch. Add the pork cubes and mix to coat well. Set aside.
2. Mix the stock with the remaining 1 tsp of cornstarch,½ tsp salt(or to taste), rice wine, woy sauce, scallions, ginger, garlic, and sugar. Set aside.
3. Heat the oil in a wok to moderately hot. Add the pork cubes and stir-fry for about 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. busted by sooz Posted to recipelu-digest Volume 01 Number 227 by James and Susan Kirkland <kirkland@...> on Nov 08, 1997
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