Spicy pork with peanuts

4 servings

Ingredients

Quantity Ingredient
¼ cup Raw unsalted peanuts
3 tablespoons Peanut oil
4 Whole dried chile peppers
4 Scallions -- thinly sliced
3 Garlic cloves -- thinly
Sliced
1 tablespoon Chile paste with garlic
2 tablespoons Dark soy sauce
1 teaspoon Sugar
1½ tablespoon Chinese rice wine -- =OR=-
Dry sherry
1 tablespoon Chinkiany vinegar -- -=OR=- Red wine vinegar -- (or
Cider vinegar)
1 teaspoon Sesame oil
1 teaspoon Cornstarch -- mixed with
1 tablespoon Chicken broth -- (cold)
8 ounces Boneless pork -- cubed

Directions

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 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.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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