Szechwan Pork with Peppers
Serve this hot and spicy Szechwan-style stir-fry over thin noodles or jasmine rice accompanied with fresh pineapple spears. Offer Cream of Coconut Cake for dessert.
12 ounces lean boneless pork
3 tablespoons hoisin sauce
1 tablespoon hot bean sauce or hot bean paste
1 tablespoon soy sauce
1 teaspoon granulated sugar
1 tablespoon peanut or vegetable oil
4 garlic cloves, thinly sliced
1 teaspoon finely minced fresh gingerroot
2 medium red bell peppers, cut into 1-inch squares
2 medium green bell pepper, cut into 1-inch squares
Hot cooked thin noodles or rice
- Trim fat from meat. Thinly slice across the grain into bite-size strips. Set aside.
- For sauce, in a small bowl stir together hoisin sauce, bean sauce or paste, soy sauce and sugar. Set aside.
- Add oil to a wok or large skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry garlic and ginger in hot oil for 15 seconds. Add red and green peppers; stir-fry for 3 to 4 minutes or until crisp-tender. Remove pepper mixture from wok.
- Add meat to wok. Stir-fry for 2 to 3 minutes or until browned. Add sauce. Cook and stir until bubbly. Return pepper mixture to wok. Stir all ingredients together to coat.
- Cook and stir about 1 minute more or until heated through. Serve immediately over hot cooked noodles or rice.
Makes 4 servings.