| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Oriental, Meats |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Raw unsalted peanuts |
| 3 |
tb |
Peanut oil |
| 4 |
|
Whole dried chile peppers |
| 4 |
|
Scallions; thinly sliced |
| 3 |
|
Garlic cloves; thinly sliced |
| 1 |
tb |
Chile paste with garlic |
| 2 |
tb |
Dark soy sauce |
| 1 |
ts |
Sugar |
| 1 1/2 |
tb |
Chinese rice wine =OR=- Dry sherry |
| 1 |
tb |
Chinkiany vinegar; -=OR=- Red wine vinegar (or Cider vinegar) |
| 1 |
ts |
Sesame oil |
| 1 |
ts |
Cornstarch; mixed with |
| 1 |
tb |
Chicken broth; (cold) |
| 8 |
oz |
Boneless pork, cubed |
INSTRUCTIONS
SAUCE
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
A Message from our Provider:
“Hurting? No one understands like Jesus”