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Categories:
peanuts peanut oil hot chili peppers scallions garlic red pepper soy sauce sugar rice wine sesame oil cornstarch chicken broth pork
Viewed: 55 - Published at: 2 years agoIngredients
- 1/4 cup peanuts
- 3 tablespoons peanut oil
- 4 each hot chili peppers dried
- 4 each scallions, spring or green onions thinly
- 3 each garlic cloves sliced
- 1 tablespoon red pepper flakes
- 2 tablespoons soy sauce, dark
- 1 teaspoon sugar
- 1 1/2 tablespoons rice wine
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon chicken broth
- 8 ounces pork boneless, cubed
Method
- 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.
- Stir-fry them for 10 to 20 seconds, until their aroma rises from the wok.
- Add the sauce ingredients.
- When the sauce comes to a boil, add the cornstarch dissolved in broth.
- The sauce must be thick enough to coat the pork pieces.
- Since the pork is not seasoned, the sauce is the seasoning.
- Add the pork pieces and the peanuts.
- 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.
