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Pork with Green Peppers and Peanuts Recipe

Pork with Green Peppers and Peanuts Recipe

Pork with Green Peppers and Peanuts Recipe

Ingredients :

    • 125 g (4 oz) boneless pork shoulder
    • 6 egg whites
    • 3 tablespoons cornflour
    • 3 tablespoons oil
    • 1 green bell pepper, deseeded and cut into 1-cm (1/2-in) cubes
    • 1 tablespoon peanuts, skinned and deep-fried
    • 1/4 teaspoon chili oil (see note)

Sauce

    • 1 tablespoon cornflour
    • 3 tablespoons stock or water
    • 1 tablespoon rice wine
    • 1 tablespoon soy sauce
    • 1 tablespoon salt, or to taste
    • 1 spring onion, finely chopped
    • 1/4 teaspoon ginger powder or 1 tablespoon very finely minced ginger
    • 1/4 teaspoon sliced garlic
    • 11/2 teaspoons sugar

Method :

    1. Make the Sauce by dissolving the cornflour in the stock or water in a bowl. Stir in the rest of the ingredients and keep stirring until the sugar completely dissolves. Set aside.
    2. Wash the pork and cut into small cubes.
    3. Beat the egg whites and mix in the cornflour. Add the pork cubes and mix well to coat. Set aside.
    4. Heat the oil in a wok over medium-hot heat. Add the pork cubes and stir-fry for about 1 minute, cooking them just long enough to seal in the juices. Turn off the heat and remove the pork cubes with a slotted spoon, reserving the oil in the wok. Set aside.
    5. Reheat the reserved oil in the wok. Add the green bell pepper cubes and stir-fry for about 1 minute. Return the pork cubes to the wok. Stir the Sauce to blend it, then add to the wok.
    6. Add the deep-fried peanuts and chili oil. Bring the contents to a boil and cook, stirring until the Sauce thickens. Remove from the heat, transfer to a serving platter and serve immediately.

Chili oil is made from dried chilies or chili powder steeped in oil. Bottled chili oil is also available in Asian markets, or you can make your own. Heat 3/4 cup (185 ml) of oil in a wok or frying pan and add 1 tablespoon of Sichuan peppercorns and 2 dried chilies (deseeded and sliced). Cook over low heat for 10 minutes, then cool and store in a glass container for 2–3 days. Strain and discard the peppercorns and chilies. Store in an airtight glass jar and keep in a cool place for up to 6 months.

Serves 4
Preparation time : 15 mins
Cooking time : 10 mins