Stir-fried pork cubes with green peppers,beijing style
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | ounce | Boneless pork shoulder |
| 1 | ounce | Peanuts; skinned & deep fried |
| 1 | teaspoon | Salt; or to taste |
| 6 | Egg whites | |
| 4 | teaspoons | Cornstarch(cornflour) |
| 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 |
| 1½ | teaspoon | Sugar |
| 3 | tablespoons | Vegetable oil |
| 2 | ounces | Green pepper; cut into 1/2 \" cubes |
| ¼ | teaspoon | Hot chili |
Directions
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