Spicy Pork With Peanuts Szechuan
From bondc 16 years ago
- 10 minutes to make
- Serves 4
This is one of my favorite recipes from Irene Kuo's Key to Chinese Cooking. This is the original. I use more chilis.
Ingredients
- 1 lb. pork (boneless ribs are good), diced shopping list
- marinade shopping list
- 1 T. each: dark soy sauce, cornstarch, oil shopping list
- 2 T. oil shopping list
- 4 dried chilis shopping list
- 3 quarter-sized ginger slices, minced shopping list
- 1/2 c. salted peanuts shopping list
- Seasoning: shopping list
- 1 t. cornstarch shopping list
- 1 T. dry sherry shopping list
- 1 1/2 T. dark soy sauce shopping list
- 1 T. each: red or black Chinese vinegar, or red-wine vinegar, and sugar shopping list
- 1/4 t. salt shopping list
- 1 t. sesame oil shopping list
How to make it
- Mix the seasoning ingredients until everything is dissolved, and reserve.
- Put the diced pork in a large bowl, and add the marinade ingredients. Stir until the pork is coated, then let sit for at least 30 minutes (an hour is better).
- Bring a pot of water to a boil, stir the marinated pork well to separate, then dump it into the boiling water. Stir just to make sure all the pieces are separate, and when the water starts to come to a boil, drain the pork.
- Put the wok over a high flame until smoking hot–and turn on the fan and open the kitchen window, because you are going to get chili fumes! Add the oil to the wok and swirl to coat, then turn the heat down to low and add the chili peppers. Press them and flip them in the oil until they turn black, then add the ginger and stir. Turn the heat back up high, and add the pork, flipping the pork for a minute or so to coat with the spicy oil. Add the sauce mixture, and stir until it coats everything. Add the peanuts and serve.
People Who Like This Dish 4
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