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Ingredients:
5 oz (150g ) boneless pork filet
3/4 oz(20g) pickled chili (chilli) pepper
1/4 tsp. salt, or to taste
1 tbsp soy sauce
2 tsp.
rice wine
4 tsp.
cornstarch (corn flour)
4 tbsp ( 50ml)
vegetable oil
2 tsp. rice vinegar
4 1/2 tsp. sugar
2 tsp.
scallion, chopped
1 tsp. fresh
ginger, chopped
1 tbsp
garlic, chopped
1/2 tsp. pepper
1/4 tsp. MSG
(optional)
Directions:
1. Cut the pork and chili pepper
into slivers. Set the peppers
aside. Mix the pork with the salt
and 1 tsp. each of the
soy sauce
and
rice wine. Mix with 1 1/2 tsp.
of the
cornstarch and a few drops
of oil and stir to coat.
2. Mix 2 tsp. of the
soy sauce,
vinegar, sugar, the remaining 2
1/3 tsp. of
cornstarch, the
remaining 1 tsp. of
rice wine ,
the
scallion,
ginger,
garlic,
pepper, and
MSG into a sauce. Set
aside.
3. Heat the oil in a wok to very
hot. Add the pork slivers and
peppers and stir-fry until the
pork is cooked through. Add the
sauce the stir-fry about 30
seconds, or until blended and
thickened. Remove and serve.
More delicious Chinese recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy
Chinese Cooking". |
