Szechuan Pork
Ingredients
- 2 lb
- boneless pork, sliced into thin strips
- 3 Tbsp
- soy sauce
- 1 Tbsp
- cornstarch
- 2 Tbsp
- peanut oil
- 1/2 c
- roasted peanuts
- 6-8
- dried red chili peppers, coarsely chopped
- 3 clove
- garlic, finely minced
- 1/2 tsp
- fresh ginger, minced
- 1/2 c
- chicken broth
- 2 Tbsp
- rice wine vinegar
- 2 Tbsp
- shaoxing rice wine
- 1 tsp
- sugar
- 1-2
- green onions, cut in 1-inch pieces
- 1 Tbsp
- cornstarch
- 2 Tbsp
- water
PORK MARINADE:
STIR-FRY INGREDIENTS:
THICKENER:
How to Make Szechuan Pork
- 1MARINATE PORK:
Combine 3 tablespoons soy sauce and 1 tablespoon cornstarch with the pork and mix well. Let marinate for 30 minutes. - 2STIR-FRY:
Heat a little bit of oil to a wok heated on medium-high heat. Stir-fry peanuts and red chili peppers for 2 minutes and remove from wok. Set aside. - 3Add the remaining oil, then add the garlic, pork and ginger. Stir-fry for 30 seconds, then add broth, vinegar, 2 tablespoons soy sauce, wine, and sugar. Cover and simmer 3 minutes. Stir again.
- 4In a small bowl, combine 1 tbsp cornstarch and 2 water until dissolved. Add to liquids, then add peanuts & red chili, and stir all ingredients together for another 6-8 minutes or until done. Add green onions at the end, stir-fry another 30 seconds; remove from heat and serve.
