Things You'll Need:
- 2 small mixing bowls
- 1 tbsp. sugar
- 3 tbsp. water
- 3 tbsp. soy sauce
- 2 tbsp. dry sherry
- 1 tbsp. white vinegar
- 1 tsp. cornstarch
- 1 ½ tsp. dark sesame oil
- ¼ tsp. salt
- 1 lb. pork
- Large skillet or wok
- 1 small red pepper
- 4 green onions
- 2 tsp. chopped garlic
- 2 tbsp. chili paste
- 1 tbsp. vegetable oil
- 1 tbsp. cornstarch
- 1 tsp. sugar
- 1/4 cup chicken broth
- 1 cup dry unsalted roasted peanuts
-
Step 1
Combine in a small bowl 1 tbsp. sugar, 3 tbsp. water, 3 tbsp. soy sauce, 2 tbsp. dry sherry, 1 tbsp. white vinegar, 1 tsp. cornstarch, 1½ tsp. dark sesame oil and ¼ tsp. salt. Stir until blended well and set to the side.
-
Step 2
Wash and trim the fat off of 1 lb. of skinless pork. Boneless pork cutlets are easiest, or you can use a loin that you slice pieces off of. Cut the pork into ¾ to 1-inch pieces.
-
Step 3
Heat a large skillet or wok on the stove top until very hot. Start on a lower heat so that it begins to heat while you work on your other ingredients. Toss the pork with the spice mix from Step 1, cover and refrigerate while the skillet or wok is heating and you work on the next steps.
-
Step 4
Cut one small red and 4 green onions into ¾-inch pieces. Mix with 2 tsp. finely chopped garlic and 2 tbsp. chili paste. Set aside.
-
Step 5
Add 1 tbsp. vegetable oil to the heated skillet or wok and be sure it is on high (but not the highest) heat. Tilt the pan until the oil coats the bottom. Remove the pork and spice mixture from the refrigerator and place into the skillet or wok. Move the pork around the pan frequently while it cooks.
-
Step 6
Mix together 1 tbsp. cornstarch, 1 tsp. sugar and ¼ cup chicken broth while the pork is cooking. Add the pepper and onion mixture from Step 4 to the pork once the pork is no longer pink (about 2 minutes). Stir fry another 1 to 2 minutes until the vegetables are crisp-tender.
-
Step 7
Stir in the cornstarch mixture until it thickens (less than 1 minute). Remove from heat and mix in 1 cup of unsalted dry roasted peanuts. Serve over about 6 cups of cooked white rice.
