The spiciness in this recipe along with the tenderness of the pork combines to create a wonderfully flavored and textured meal! If you enjoy spicy hot dishes, feel free to add additional red pepper, or even a pinch of white pepper to this recipe. Try this dish and let me know what you think in the Chinese food forum. Enjoy!
2 lbs of lean pork
½ tsp salt
1½ tbsp sherry
1 ½ tbsp cornstarch
1 tbsp oil
1 tsp salt
3 tbsp peanut oil
5 oz match stick carrots
1 tbsp stir fry oil
1 tsp sesame oil
½ tsp ground ginger
3 tbsp soy
1 tsp crushed red pepper, or Szechuan peppercorns if you love spice
1 tsp sugar
½ c chicken broth
2 tsp cornstarch
- Remove all the fat from the pork and cut the meat into thin skinny strips about an inch to an inch and a half long. Place these strips in a container with a tight lid and add the marinade in the following steps.
- First add the salt by sprinkling it sparsely so that it hits each piece of meat. Next add the sherry and stir. Then sprinkle on the cornstarch coating each piece.
- Finally add the oil and stir to coat all of the meat. Let the meat marinate at room temperature for 30 minutes.
- While the meat marinates, mix the carrots with the stir fry oil and microwave them for 2 minutes. Then set them aside.
- Once the meat has marinated, bring a pot of water with the salt and 1 tablespoon of the peanut oil to boil.
- Once the water boils, add the meat and let it boil for 1 minute. Then remove it with a slotted spoon and set it aside.
- In a non stick pot or wok, heat the remaining 2 tablespoons of peanut oil on high, add the carrots and stir fry them for 1 minute.
- Add the pork, sesame oil, ginger, soy and red pepper and stir fry for another minute.
- Add the sugar and chicken broth and bring to a boil. Mix the cornstarch with just a little water to dissolve, and then add this mixture to the stir fry and stir until thick.
- Sever with white or fried rice. Makes 2 generous servings.