Yield: 1 servings
|1 pounds||Boneless pork|
|¼ cup||Dry sherry|
|2 tablespoons||Light soy sauce|
|1 dash||White pepper|
|1 tablespoon||Rice wine vinegar|
|4||Hot peppers; your choice, I use 2 habs & 2 jals, seeded, and shredded|
|1||Leek; mostly white part,cleaned & shredded|
|½ cup||Peanut oil|
|1 tablespoon||Hot bean sauce; or Thai red curry paste|
Shred the pork into 2" by ¼ " strips. Combine 1 tbls corn starch with the egg white and marinate the meat in this for up to an hour. Combine the remaining cornstarch with water, sherry, soy sauce, sugar and pepper and vinegar. Heat the oil to just below smoking and stir fry the meat in batches until all cooked....remove and keep warm. Clean wok and add 2 tbls peanut oil and stirr in the curry paste, stir fry for a few seconds, then add the peppers and the leeks, stir fry this for about a minute, then stir in the reserved meat, add the soy, sherry, water mixture and stir fry untill thickened. Serve with Thai rice, garnished with chopped scallions.
Terrific, and as hot as you wish, just add more hot bean sauce or curry paste...this is a quick stir fry from Szechuan.
Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@...> on Apr 07, 1999, converted by MM_Buster v2.0l.