Stir-Fried Pork Cubes with Green Peppers,Beijing style
4 1/2 oz(125g) boneless pork shoulder
1 oz(20g) peanuts, skinned and deep-fried
1 tsp salt,or to taste
6 egg whites
4 tsp(20g) cornstarch(cornflour)
3 tbsp meat stock or water
1 tsp rice wine
1 tsp soy sauce
1/4 tsp scallions, chopped
1/4 tsp ginger powder
1/4 tsp garlic, sliced
1 1/2 tsp sugar
3 tbsp vegetable oil
2 oz(50g ) green pepper, seeded and cut into
1/2 inch(1cm) cubes
1/4 tsp hot chili
1. 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 3 tsp of the
cornstarch. Add the pork cubes and mix to coat well. Set aside.
2. Mix the stock with the remaining 1 tsp of cornstarch,1/2
tsp salt(or to taste), rice wine, woy sauce, scallions, ginger,
garlic, and sugar. Set aside. 3.Heat the oil in a wok to moderately
hot (230¡ãF or 110¡æ).Add the pork cubes and stir-fry for about out
the oil from the wok 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.
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