Stir-Fried Pork Cubes
with Green Peppers
Ingredients
4 1/2 oz (125g) boneless
pork shoulder
1/4 tsp. scallion, chopped
1 oz (20g) peanuts, skinned and deep-fried
1/4 tsp. ginger powder
1 tsp. salt, or to taste
1/4 tsp. garlic, sliced
6 egg whites
1/2 tsp. sugar
4 tsp. (20g ) cornstarch (cornflour)
3 tbsp vegetable oil
3 tbsp meat stock or water
2 oz (50 g) green pepper, seeded and cut into
1/2 inch (1cm ) cubes
1 tsp. rice wine
1/4 tsp. hot chili
1 tsp. soy sauce
Directions
- Wash the pork, cut into 1/2-inch (1.5cm
) small cubes, and mix with 1/2 tsp. salt.
Beat the egg whites and mix with 3tsp
of the cornstarch. Add the pork cubes
and mix to coat well. Set aside.
- Mix the stock with the remaining 1 tsp.
of cornstarch, 1/2 tsp. salt (or to taste),
rice wine, soy sauce, scallions, ginger,
garlic, and sugar. Set aside.
- Heat the oil in a work to moderately
hot (230oF or 110oC. Add the pork cubes
and stir-fry for about 30 seconds, cooking
them just long enough to seal in the juices.
Remove , drain, and set aside. Pour out
the oil from the work and reheat. Add
the green peppers and stir-fry for 30
seconds. Then add the pork cubes. Stir
the sauce to blend it, then add to the
wok. Add the peanuts and hot chili oil.
Bring to a boil and cook, stirring, until
thickened. Remove and serve.
