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45 minutes
Prep: 10 minutes
Cook: 35 minutes
597 calories per serving view nutrition facts
2 servings
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| 1/4 | cup | peanuts | |
| 3 | tablespoons | peanut oil | |
| 4 | each | hot chili peppers | dried |
| 4 | each | scallions, spring or green onions | thinly |
| 3 | each | garlic cloves | sliced |
| Sauce | |||
| 1 | tablespoon | red pepper flakes | |
| 2 | tablespoons | soy sauce, dark | |
| 1 | teaspoon | sugar | |
| 1 1/2 | tablespoons | rice wine | |
| 1 | teaspoon | sesame oil | |
| 1 | teaspoon | cornstarch | |
| 1 | tablespoon | chicken broth | |
| 8 | ounces | pork | boneless, cubed |
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.
| % Daily Value* | |
| Total Fat 42.0g | 65% |
| Saturated Fat 9.0g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 1159mg | 48% |
| Total Carbohydrate 16.0g | 5% |
| Dietary Fiber 3.0g | 13% |
| Sugars 4.0g | |
| Protein 41.0g | 82% |
| Vitamin A | 19% | Vitamin C | 19% | |
| Calcium | 9% | Iron | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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One thing I noticed when I first attended college was how much I missed home-cooked meals. The spine-tingling aromas, the delicious taste you experienced after every bite of food and how full you we’re after your second helping of dinner. ...
this is a spectacular recipe, brings back memories of my child hood
Curry those chicken legs with this delicious recipe that uses lemon juice and plain yogurt.
