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CATEGORY CUISINE TAG YIELD
Meats, Grains, Eggs, Vegetables Chinese Chinese, Pork & ham 1 Servings

INGREDIENTS

4 1/2 oz Boneless pork shoulder
1 oz Peanuts; skinned & deep fried
1 ts Salt; or to taste
6 Egg whites
4 ts Cornstarch(cornflour)
3 tb Meat stock or water
1 ts Rice wine
1 ts Soy sauce
1/4 ts Scallions; chopped
1/4 ts Ginger powder
1/4 ts Garlic; sliced
1 1/2 ts Sugar
3 tb Vegetable oil
2 oz Green pepper; cut into 1/2 " cubes
1/4 ts Hot chili

INSTRUCTIONS

1. Wash the pork, cut into 1/2-inch small cubes, and mix with 1/2 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,1/2 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@gj.net> on Nov 08, 1997

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