1 ts red pepper flakes
1 ts Szechuan peppercorn ground
: (optional) 1 TB cornstarch
3 c fresh or canned chicken
: stock or broth 2 ts sesame oil
3 c soy sauce
2 TB oyster sauce
2 ts sugar
3 TB vegetable oil
2 lb pork, sliced and — cut into
: thin strips 1 onion, — halved and sliced
4 garlic cloves, — peeled and
: chopped 4 quarter-size slices fresh
: ginger, — julienned 2 carrots, — julienned
5 green onions, sliced on the
: diagonal 2 c frozen green peas, thawed,
: or fresh uncooked 2 c cooked rice
2 TB chopped fresh parsley —
: (optional) 2 canned plum tomatoes or 1
: md fresh tom — chopped In a small bowl, mix together the red pepper flakes, Szechuan pepper, cornstarch, chicken stock, sesame oil, soy sauce, oyster sauce, and sugar. Set aside. In a large skillet or wok heat 2 tablespoons of the oil over high heat until quite hot. Add the pork and cook quickly, tossing until brown all over, about 3 to 4 minutes. Remove to a platter. Add the remaining 1 tablespoon of oil, then the onion, garlic, ginger, and carrots and quickly saute until crisp tender, another 2 to 3 minutes. Add the seasoning mixture to the
vegetables and stir until the sauce begins to boil and thicken. Add the pork and peas to the pan and heat thoroughly, about 1 minute. Serve over steaming rice. Sprinkle with the parsley and chopped tomato, if desired. Serves 4 Recipe By :WELL-STOCKED PANTRY SHOW#ND7044 Date: Thu, 31 Oct 1996 08:37:32 -0500 —–