Yan jian rou (chili pork)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean pork |
| 1 | tablespoon | Light soy sauce |
| 2 | tablespoons | Rice wine or dry sherry |
| 1 | pinch | Salt |
| 2 | teaspoons | Sesame oil |
| 3 | tablespoons | Peanut oil |
| 8 | ounces | Fresh mild chiles |
| 3 | tablespoons | Finely chopped garlic |
| 1 | teaspoon | Red chili powder -- =OR=- |
| Cayenne pepper | ||
| 1 | teaspoon | Sichuan peppercorns -- |
| Roasted | ||
| And crushed | ||
| 3 | tablespoons | Water |
| 1 | tablespoon | Light soy sauce |
| 2 | teaspoons | Sugar |
Directions
CUT THE PORK into 3-inch thin slices and combine with the soy sauce, 1 tablespoon rice wine, salt and sesame oil. Cut the chiles in half lengthwise and seed them. Heat a wok or large saute pan until it is hot. Add 1½ tablespoons of peanut oil and the pork, and stir-fry for 1 minute. Remove the pork with a slotted spoon. Reheat the wok and add the remaining oil. When it is very hot, add the fresh chiles, garlic, Return the meat to the wok and heat through. Give the mixture several good stirs, turn onto a platter, and serve. Serves 4 as part of a Chinese meal or 2 as a single dish.
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