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CATEGORY CUISINE TAG YIELD
Meats, Grains Chinese Meats, Oriental 4 Servings

INGREDIENTS

1/4 c Raw unsalted peanuts
3 T Peanut oil
4 Whole dried chile peppers
4 Scallions, thinly sliced
3 Garlic cloves, thinly sliced
1 T Chile paste with garlic
2 T Dark soy sauce
1 t Sugar
1 1/2 T Chinese rice wine
=OR=- Dry sherry, =OR=-
2 t Red wine vinegar
or Cider vinegar
1 t Sesame oil
1 t Cornstarch, mixed with
1 T Chicken broth, cold
8 oz Boneless pork, cubed

INSTRUCTIONS

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. Stir-fry them for 10 to 20  seconds, until their
aroma rises from the wok. Add the sauce  ingredients. When the sauce
comes to a boil, add the cornstarch  dissolved in broth. The sauce must
be thick enough to coat the pork  pieces. Since the pork is not
seasoned, the sauce is the seasoning.  Add the pork pieces and the
peanuts. 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.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 212
Calories From Fat: 120
Total Fat: 13.5g
Cholesterol: 37.4mg
Sodium: 746.5mg
Potassium: 393.6mg
Carbohydrates: 8.9g
Fiber: 2.2g
Sugar: 1.4g
Protein: 14.2g


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