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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Dried whole red chiles are often packaged in small jars and sold in the spice section of the supermarket. Ingredients:
1 tablespoon sugar |
3 tablespoons water |
3 tablespoons low-sodium soy sauce |
2 tablespoons dry sherry |
1 tablespoon white vinegar |
1 teaspoon cornstarch |
1 1/2 teaspoons dark sesame oil |
1/4 teaspoon salt |
1 pound pork tenderloin |
1 tablespoon cornstarch |
1 tablespoon low-sodium soy sauce |
1 tablespoon vegetable oil, divided |
8 dried whole red chiles |
2 cups coarsely chopped green bell pepper |
3/4 cup vertically sliced onion |
1 teaspoon minced peeled gingerroot |
1/2 cup unsalted dry roasted peanuts |
6 cups hot cooked rice |
Directions:
1. Combine first 8 ingredients in a small bowl; stir until well-blended. Set aside.
2. Trim fat from pork. Cut pork into 1-inch cubes. Combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce in a bowl; stir well. Cover and marinate in refrigerator 15 minutes.
3. Heat 1 teaspoon vegetable oil in a wok or large nonstick skillet over high heat. Add chiles; stir-fry 1 minute or until blackened. Remove from pan with a slotted spoon; set aside. Add remaining oil and pork mixture to pan; stir-fry 2 minutes. Add bell pepper, onion, and gingerroot; stir-fry 1 minute or until vegetables are crisp-tender. Add sherry mixture; stir-fry 1 minute or until thick and bubbly. Remove from heat; stir in chiles and peanuts. Serve over rice.
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