Pork with Peanuts Chinese Style
Main Dishes • Chinese
Description
If the liquid evaporates quickly, you can add broth or boiling water. Conversely, if it doesn't thicken well, you can add a teaspoon of cornstarch. Pork can easily be replaced with chicken breast.
Ingredients
- Pork Blood 20 oz
- Peanut Sprouts 5 oz
- Soy Sauce 8 tablespoons
- Egg white 1 piece
- Corn Starch 1 teaspoon
- Grated Ginger Root 1 piece
- Garlic 2 cloves
- Leek 1 stalk
- Vinegar essence 1 tablespoon
- Sugar 1 tablespoon
- Sesame Oil 1 teaspoon
- Chicken Broth 1 cup
- Cotton Oil 4 tablespoons
Step-by-Step Guide
Step 1
Mix 4 tablespoons of soy sauce with cornstarch and egg, add half a teaspoon of salt, and whisk thoroughly.
Step 2
Cut the pork into cubes, pour the marinade over it, and let it marinate for at least half an hour.
Step 3
Finely chop the garlic and ginger (4 cm). Slice the leek into rings.
Step 4
Pre-roast the peanuts and remove the shells, then split the nuts in half.
Step 5
Heat oil in a pan, and fry the pork until almost cooked. Remove the pork.
Step 6
In the remaining oil, fry the ginger and garlic for 1 minute, then add the pork, pour in the remaining marinade, add the leek, and fry for 5 minutes.
Step 7
Pour in the broth, add the roasted peanuts, a couple of drops of sesame oil, sugar, the remaining soy sauce, and vinegar.
Step 8
Cover with a lid, reduce the heat, and simmer for 10 minutes.
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