The trick is to smoke the meat and not make the meat smoke
SICHUAN PORK WITH PEPPERS & PEANUTS
Date:December 15, 2012 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Cubed pork, corn starch, sugar, minced garlic, thinly sliced garlic, balsamic vinegar, dry sherry, soy sauce, chili bean sauce, white pepper, salt, egg whites, red onion, red bell pepper cut into 1" squares & unsalted dry roasted peanuts.
The pork is marinaded using egg whites, rice wine, cornstarch, minced garlic, sugar, salt & pepper.
The sauce used balsamic vinegar, soy sauce & rice wine.
The Egg was stabilized at 550 degrees, the wok pre-heated & some peanut oil was pre-heated to the smoking point. The red onions & sliced garlic was added first.
The onions & garlic were cooked for 1 minute 7 then pushed to the side of the wok where the heat was lower. The pork was added & spread out into a single layer & was left to cook undisturbed for 1 minute.
The chili bena sauce was added & the pork was stir-fried until it was ALMOST, but not quite, cooked through. The pork was moved off the wok into a bowl.
Some more oil was swirled into the wok & the red peppers, salt & pepper were added next. They were stir-fried for 1-2 minutes until the pepper was softened.
The pork was added back to the wok...
The rice wine mixture was added along with the peanuts...
Everything is stirred to combined this stir-fry is completed
The pork (center) was served with some Vegetable Fried Rice (left) & Mongolian Lamb with Scallions (right). They were all placed in my new 3 well food warmer for serving/holding.
This was the spiciest dish I've made to date & had great flavors.
Time to eat. Clockwise from top left: Peppery Vegetable Fried Rice, Mongolian Lamb with Scallions & Sichuan Pork with Pepper & Peanuts.
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
This was one of three stir-fry dishes I made this day & this turned out to be spicy and flavorful, no doubt due to the presence of the ground Sichuan peppercorns & the chili bean sauce. The marinade was different from others I've done due to the presence of egg white. The chicken was very tender & the entire dish had great flavor. I'll let the pictures tell the rest of the story.