Here again, marinating adds flavour and helps tenderise the meat even more. With this one I’ve introduced chilli powder and Sichuan pepper to add
To make the marinade, mix together the soy sauce, shaoxing, sea salt and sesame oil. Add the pork, toss to coat and leave for 30 minutes.
Heat a wok until just smoking. Add the peanut oil and, when hot, stir-fry the pork and chillies until the pork is well browned, then remove. Reheat the wok and stir-fry the garlic, chilli powder and Sichuan pepper for 30 seconds, then add the stock, soy sauce and sugar and return the pork and chillies to the wok. Cook for another minute for the flavours to mingle. To serve, transfer everything but the sauce to a large plate. Leave the sauce on the heat and allow it to reduce slightly, then pour over the pork before serving.
I like this stir-fry with prawns or slices of fish instead of the pork.
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