1/4 cup raw unsalted peanuts
3 tbsp peanut oil
4 whole dried chile peppers
4 scallions, thinly sliced
3 garlic cloves, thinly sliced
SAUCE
1 tbsp chile paste with garlic
2 tbsp dark soy sauce
1 tsp sugar
1 1/2 tbsp chinese rice wine =or=- dry sherry
1 tbsp chinkiany vinegar, -=or=- red wine vinegar (
1 tsp sesame oil
1 tsp cornstarch, mixed with
1 tbsp chicken broth, (cold)
8 oz boneless pork, cubed
A Recipe for
Spicy Pork With Peanuts
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
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“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
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This Recipe for Spicy Pork With Peanuts is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Spicy Pork With Peanuts from the recipe cookbook of Recipes-to-go (Meat)
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STIR-FRY THE PEANUTS over a high flame in 1 tablespoon of the oil
until they develop a golden-brown color. This brings out their
flavor. Take care not to let them burn. Remove them and set them
aside. Lower the flame to medium. Add the remaining 2 tablespoons of
oil and flavor it with the peppers. With the oil still at medium
heat, add the scallions and garlic. Stir-fry them for 10 to 20
seconds, until their aroma rises from the wok. Add the sauce
ingredients. When the sauce comes to a boil, add the cornstarch
dissolved in broth. The sauce must be thick enough to coat the pork
pieces. Since the pork is not seasoned, the sauce is the seasoning.
Add the pork pieces and the peanuts. Quickly toss to coat them well.
Stir and toss the pork for 30-to-45 seconds, or until the pieces are
cooked through. Turn the pork out on a serving plate.
Serves: 4
Spicy Pork With Peanuts Recipe brought to you by Recipes To-Go