Spicy pork with peanuts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Raw unsalted peanuts |
| 3 | tablespoons | Peanut oil |
| 4 | Whole dried chile peppers | |
| 4 | Scallions -- thinly sliced | |
| 3 | Garlic cloves -- thinly | |
| Sliced | ||
| 1 | tablespoon | Chile paste with garlic |
| 2 | tablespoons | Dark soy sauce |
| 1 | teaspoon | Sugar |
| 1½ | tablespoon | Chinese rice wine -- =OR=- |
| Dry sherry | ||
| 1 | tablespoon | Chinkiany vinegar -- -=OR=- Red wine vinegar -- (or |
| Cider vinegar) | ||
| 1 | teaspoon | Sesame oil |
| 1 | teaspoon | Cornstarch -- mixed with |
| 1 | tablespoon | Chicken broth -- (cold) |
| 8 | ounces | Boneless pork -- cubed |
Directions
SAUCE
STIR-FRY THE PEANUTS over a high flame in 1 tablespoon of the oil until they develop a golden-brown color. This brings out their flavor. Take care not to let them burn. Remove them and set them aside. Lower the flame to medium. Add the remaining 2 tablespoons of oil and flavor it with the peppers. With the oil still at medium heat, add the scallions and garlic Quickly toss to coat them well.
Stir and toss the pork for 30-to-45 seconds, or until the pieces are cooked through. Turn the pork out on a serving plate.
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