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 (230F or 110).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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