Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Sugar
3 tb Water
3 tb Low-sodium soy sauce
2 tb Dry sherry
1 tb White vinegar
1 ts Cornstarch
1 1/2 ts Dark sesame oil
1/4 ts Salt
1 lb Pork tenderloin
1 tb Cornstarch
1 tb Low-sodium soy sauce
1 tb Vegetable oil, divided
8 Dried whole red chiles
2 c Coarsely chpped green bell
--pepper
3/4 c Vertically sliced onion
1 ts Minced, peeled gingerroot
1/2 c Unsalted dry roasted peanuts
6 c Hot cooked rice

Combine first 8 ingredients in a small bowl; stir
until well-blended. Set aside.

Trim fat off pork. Cut pork into 1-inch cubes.
Combine pork, 1 T cornstarch, and 1 T soy sauce in a
bowl; stir well. Cover and marinate in refrigerator
15 minutes.

Heat 1 teaspoon vegetable oil in a wok or large
nonstick skillet over high heat. Add chiles; stir-fry
1 minute or until blackened. Remove from pan with a
slotted spoon; set aside. Add remaining oil and pork
mixture to pan; stir-fry 2 minutes. Add bell pepper,
onion, and gingerroot; stir-fry 1 minute or until
vegetables are crisp-tender. Add sherry mixture;
stir-fry 1 minute or until thick and bubbly. Remove
from heat; stir in chiles and peanuts. Serve over
rice.

Browse by categories