Kong Pao Pork loin Recipe
4.5 oz (125g) fresh pork loin
1 oz (20g) peanuts, skinned and deep-fried
1 tsp salt, or to taste
6 egg whites
4 tsp (20g) cornstarch
3 tbsp meat stock or water
1 tsp rice wine
1 tsp soy sauce
1/4 tsp scallions, chopped
1/4 tsp ginger powder
1/4 tsp garlic, sliced
1.5 tsp sugar
2 tbsp vegetable oil
2 oz (50g) green pepper, seeded and cut into strips
1/4 tsp hot chili
1. Wash the pork, cut into 1/2 inch(1.5cm) small cubes, and mix with 1/2 tsp salt.
Beat the egg whites and mix with 3 tsp of cornstarch.
Add the pork cubes and mix to coat well. Set aside.
2. Mix the stock with the remaining 1 tsp of cornstarch, 1/2 tsp salt, rice wine, soy sauce, scallions, ginger, garlic, and sugar, mix up. set aside.
3. Heat the oil in a wok to moderate hot (230F or 110C).
Add 1.(pork cubes) and stir fry for about 30 seconds.
Add green peppers and stir fry for 20 seconds.
Add 2.(mixed sauce), stir fry for 10 seconds.
Add the peanuts and hot chili oil.
Bring to a boil and cook,
stirring, until thickened. Remove and serve.
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