As I have stated in the past, one of my favorite food type is Chinese, especially dishes that represent their "Gourmet" style. Here's one of my favorites, and yes it is hot, but not intense.
INGREDIENTS:
1/2 lb lean pork
3 Red peppers, medium (or 1-1/2 large )
2 red chili peppers
1 Tbs. sherry
1 tsp. Szechwan chili sauce**
2 tsp. corn starch dissolved in 4 tsp. of water
SPICES:
1 slice ginger
1 each scallions
1 clove garlic
SAUCE:
2 Tbs. brown bean sauce
1 tsp. soy sauce dbl. black
2 Tbs. chicken stock
2 Tbs. sugar
1/4 tsp. salt
MARINADE:
1 Tbs. water chestnut powder
1 each egg white
1 tsp. sherry
1 tsp. sesame oil
PREPARATION:
Clean the pork, removing all the fat. Cut it into 1/8" thin slices using the "flying fingers" technique and then into 3/8" x 2" strips.
Marinade; separate the egg, combine with the water chestnut powder, sesame oil, and sherry. Mix with a fork, then add to the pork, mixing with your fingers to evenly distribute. Set aside to marinate for 2 hrs.
Spices; Peel the ginger, crush it with the flat side of the cleaver and mince. Clean the scallions, removing the old green and crush them also and chop into pieces, combine with the ginger. Clean the garlic and mince.
Rinse the peppers, cut them in half, and remove the seeds, core, and white pulp. Cut them into 3/8" by 2" strips. Set aside to drain. Rinse the chili peppers, remove the core and seeds then, and cut them into 1/4" rings.
Mix the Sauce ingredients. Measure out the Szechwan chili sauce .
COOKING:
Set wok over high heat, when the rim is hot to the touch add 4 Tbsp peanut oil and let heat. Add the pork to the hot oil, moving the pieces around with a pair of cooking chopsticks to separate them and expose them to the hot oil. Continue frying for 30 sec. until they turn thoroughly gray. Remove with a strainer leaving the oil, and let drain 'till needed.
Clean the wok, then re-heat the wok hot over a high flame, (add 1 Tbs. of peanut oil and bring just 'till smoke.) Add the Spices and S/F for 15 sec. followed by the Szechwan chili sauce.
Add the red chili peppers followed by the red peppers, continue to S/F for 2 min. Add the pork, then the sherry followed by the Sauce. S/F over high heat for 45 sec. Add the corn starch/water mix. Allow to thicken for a min. or so. Scoop out to a serving dish and serve.
** Sold in Chinese Grocery stores in a Black can titled "Szechwan Chili Sauce" with a picture on it also available on Amazon.com
