| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Chinese | Chinese, Pork/ham | 6 | Servings |
INGREDIENTS
| 1 | tb | Sugar |
| 3 | tb | Water |
| 3 | tb | Low-sodium soy sauce |
| 2 | tb | Dry sherry |
| 1 | tb | White vinegar |
| 1 | ts | Cornstarch |
| 1 1/2 | ts | Dark sesame oil |
| 1/4 | ts | Salt |
| 1 | lb | Pork tenderloin |
| 1 | tb | Cornstarch |
| 1 | tb | Low-sodium soy sauce |
| 1 | tb | Vegetable oil, divided |
| 8 | Dried whole red chiles | |
| 2 | c | Coarsely chpped green bell pepper |
| 3/4 | c | Vertically sliced onion |
| 1 | ts | Minced, peeled gingerroot |
| 1/2 | c | Unsalted dry roasted peanuts |
| 6 | c | Hot cooked rice |
INSTRUCTIONS
Combine first 8 ingredients in a small bowl; stir until well-blended. Set aside. Trim fat off pork. Cut pork into 1-inch cubes. Combine pork, 1 T cornstarch, and 1 T soy sauce in a bowl; stir well. Cover and marinate in refrigerator 15 minutes. Heat 1 teaspoon vegetable oil in a wok or large nonstick skillet over high heat. Add chiles; stir-fry 1 minute or until blackened. Remove from pan with a slotted spoon; set aside. Add remaining oil and pork mixture to pan; stir-fry 2 minutes. Add bell pepper, onion, and gingerroot; stir-fry 1 minute or until vegetables are crisp-tender. Add sherry mixture; stir-fry 1 minute or until thick and bubbly. Remove from heat; stir in chiles and peanuts. Serve over rice. Posted to MM-Recipes Digest V3 #253 Date: Mon, 16 Sep 1996 00:47:28 -0400 From: BobbieB1@aol.com
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