Spicy pork with peas

4 Servings

Ingredients

Quantity Ingredient
1 onion, -- halved and sliced
4 garlic cloves, -- peeled and
4 quarter-size slices fresh
2 carrots, -- julienned
5 green onions, sliced on the
2 canned plum tomatoes or 1
Date: Thu, 31 Oct 1996 08:37:32

Directions

1 ts red pepper flakes

1 ts Szechuan peppercorn ground : (optional)

1 TB cornstarch

3 c fresh or canned chicken

: stock or broth

2 ts sesame oil

3 c soy sauce

2 TB oyster sauce

2 ts sugar

3 TB vegetable oil

2 lb pork, sliced and -- cut into : thin strips

: chopped

: ginger, -- julienned : diagonal

2 c frozen green peas, thawed, : or fresh uncooked

2 c cooked rice

2 TB chopped fresh parsley --

: (optional)

: md fresh tom -- chopped In a small bowl, mix together the red pepper flakes, Szechuan pepper, cornstarch, chicken stock, sesame oil, soy sauce, oyster sauce, and sugar. Set aside. In a large skillet or wok heat 2 tablespoons of the oil over high heat until quite hot. Add the pork and cook quickly, tossing until brown all over, about 3 to 4 minutes. Remove to a platter. Add the remaining 1 tablespoon of oil, then the onion, garlic, ginger, and carrots and quickly saute until crisp tender, another 2 to 3 minutes. Add the seasoning mixture to the vegetables and stir until the sauce begins to boil and thicken. Add the pork and peas to the pan and heat thoroughly, about 1 minute. Serve over steaming rice. Sprinkle with the parsley and chopped tomato, if desired.

Serves 4

Recipe By :WELL-STOCKED PANTRY SHOW#ND7044 ~0500

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