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Ingredients:
1 pound lean pork 1 tablespoon light soy sauce 2 tablespoons dry sherry or rice wine 1 pinch salt 2 teaspoons sesame oil 3 tablespoons peanut oil 8 ounces fresh mild chiles
3 tablespoons finely chopped garlic 1 teaspoon red chile powder, or cayenne pepper 1 teaspoon roasted, crushed Szechuan peppercorns 3 tablespoons water 1 tablespoon light soy sauce
2 teaspoons sugar
Directions: CUT THE PORK into 3-inch thin slices and combine with the soy sauce, 1 tablespoon rice wine, salt and sesame oil. Cut the chiles in half lengthwise and seed them. Heat a wok or
large saute pan until it is hot. Add 1 1/2 tablespoons of peanut oil and the pork, and stir-fry for 1 minute. Remove the pork with a slotted spoon. Reheat the wok and add the remaining oil. When it is
very hot, add the fresh chiles, garlic, chili powder or cayenne and peppercorns, and stir-fry for 30 seconds. Then add the water, 1 tablespoon rice wine, soy sauce and sugar, and cook for another 30
seconds. Return the meat to the wok and heat through. Give the mixture several good stirs, turn onto a platter, and serve. Serves 4 as part of a Chinese meal or 2 as a single dish.
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