| 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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