10 1/2 oz (300g) lean boneless pork
3 cups (750ml)
vegetable oil for deep-frying;
use about 1/4 cup (60ml)
cornstarch (corn flour) dissolved in 1
2-1/2 tbsp seasoned sauce
1/2 tsp. soy sauce
1/2 tsp. sesame oil
7 oz (200g) skinned peanuts, deep-fried until
a dash of ground Sichuan Peppercorn
1. Cut the pork into
small cube and mix with 1/2 tsp.
Mix the seasoned sauce,
1/4 tsp. sesame oil, the rest of the
cornstarch and the
pepper into a sauce. Set aside.
Heat the oil in a wok over high heat to very hot.
Deep-fry the pork cubes until cooked, remove and
Pour the oil out of the work over high heat to very
hot. Deep-fry the pork cubes until cooked, remove
Pour the oil out of the work , leaving only enough
to cover the bottom. Reheat to very hot, and add the
rice wine and peanuts. Stir-fry
until blended, and add the pork cubes. Pour in the
sauce and stir until thickened. Sprinkened. Sprinkle
1/4 tsp. sesame oil over it, remove and serve.
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