Sichuan pork with peppers and peanuts from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories (page 95) by Grace Young

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Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Shaoxing.

  • jenmacgregor18 on May 06, 2022

    The pork is extremely tender and delicious with the garlic, onions, peppers & peanuts. I had used 12 oz of pork instead of 1 #. I would certainly do that again and wouldn't hesitate to increase the onions & peppers too. I didn't have any chili bean paste, so I subbed chili garlic sauce.

  • Breadcrumbs on January 19, 2011

    p. 95 - This is a quick dish to pull together. Pork is cubed and marinated in a mixture of egg whites, rice wine, cornstarch, minced garlic, sugar, pepper and salt is intended but I didn’t use. Mis-en-place also includes a sauce of soy, vinegar and rice wine. A little variation on Young’s typical recipe prep pattern in this one. Meat is added in addition to, but after the red onion and sliced garlic are sauteed. Then the usual pattern continues, meat sits undisturbed for 1 min. then is quickly stir-fried to sear on all sides but not cook through. In this case, chili bean sauce is added during this process. Meat is then removed from pan to make way for a quick softening of the peppers then is added back in to finish cooking along w the sauce and finally, the peanuts. Our pork was tender and flavorful but I would have liked a bit more heat so would increase the chili paste next time around. k9

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