The Szechuan sauce gets its heat from crushed red pepper, which is infused into the dry roasted peanuts with a quick stir-fry. This step is very "aromatic" to say the least. The heat of the wok really brings out the full strength of the red pepper and the smell is spicy and delicious.
After quickly stir-frying the pork and peppers, a blend of chicken broth, vinegar and white wine add a nice balance to the spicy red pepper.
Cooking with a wok is super easy, but you could also use a large non-stick skillet with equally good results. This is also a great recipe to start with if you are new to stir-frying. It's super easy, fast and the taste is even better than take-out Chinese. Enjoy!!
1 3/4 lbs Boneless Pork, cut into thin strips5 TB Soy Sauce
4 TB Cornstarch, divided
1 tsp Garlic Powder
3 TB Water
2 tsp Peanut Oil
1/2 cup Dry Roasted Peanuts
1/2 tsp Crushed Red Pepper
1/2 tsp Minced Fresh Ginger
1 medium Green or Red Bell Pepper, cut into strips
1 cup Chicken Broth
2 TB Rice Vinegar
2 TB Dry White Wine
1 tsp Sugar
In a medium glass bowl, combine the soy sauce, 1 TB cornstarch and garlic powder, add the pork strips and marinate for 15 - 20 minutes.
Heat 2 tsp peanut oil in a large wok over medium-high heat. Add the peanuts, crushed red pepper and ginger to the wok and stir-fry for 2 minutes. Remove peanuts to a bowl and set aside.
Add 1 tsp peanut oil to the wok, then add the pork, and stir-fry for 3 minutes. Add the green pepper and stir-fry for 2 minutes longer, stirring and turning frequently to cook evenly.
Combine the broth, vinegar, wine and sugar in a small glass bowl and stir to dissolve the sugar. Add mixture to the wok, stir well, cover and simmer for 3 minutes.
In a small bowl combine 3 TB cornstarch and water, stir, then add the mixture to the wok and stir until the broth thickens, about 3 - 5 minutes.
Serve over steamed brown rice with a bowl of steamed edamame. Serves 6. Enjoy!!