Shredded Pork, Sichuan Style
	
	       5 oz(150 g) boneless pork filet
	       3/4 oz (20 g) pickled chili(chilli) pepper
	       1/4 tsp salt, or to taste
	       1 tbsp soy sauce 
	       2 tsp rice wine 
	       4 tsp cornstarch (cornflour)
	       4 tbsp (50 ml) vegetable oil
	       2 tsp rice vinegar 
	       4 1/2 tsp sugar 
	       2 tsp scallions, chopped 
	       1 tsp fresh ginger, chopped 
	       1 tsp garlic, chopped 
	       1/2 tsp pepper 
	       1/4 tsp MSG 
	
	
	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 1/2 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 and 
	   stir- fry about 30 seconds, or until blended and thickened. Remove 
	   and serve.



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