"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Szechuan Pork Recipe

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This recipe for Szechuan Pork, by , is from The Pfarr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah Pfarr
Added: Wednesday, April 1, 2009


1 1/2 lbs. boneless pork loin, cut in thin strips
5 tbsps. soy sauce, divided
2 tbsps. cornstarch, divided
1 tbsp. oil, divided
1/2 cup roasted peanuts
1 tsp. crushed red pepper
1/2 tsp. minced fresh ginger
1/2 cup chicken broth
2 tbsps. rice wine vinegar
2 tbsps. dry white wine
1 tsp. sugar
1 red bell pepper, cut in 1 1/2" strips
1/2 lb. fresh pea pods
2 tbsps. water

Marinate pork strips in combined 3 tbsps. soy sauce and 1 tbsp. cornstarch for 30 minutes. Heat 1 tsp. oil in wok. Stir-fry peanuts and crushed red pepper over medium-high heat for 2 minutes; remove. In remaining oil, stir-fry pork and ginger until lightly browned. Add broth, vinegar, 2 tbsps. soy sauce, wine and sugar. Cover; simmer 3 minutes. Add red pepper and pea pods; cook 2 minutes. Add combined 1 tbsp. cornstarch and water. Cook and stir until thickened. Stir in peanut mixture. Serve immediately.




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