Sichuan Pork With Peanuts
- 1 egg white large
- 1 lb pork shoulder arm, picnic
- ½ tsp white pepper
- 3 tbsp shaoxing rice wine
- 2 tbsp olive oil extra virgin
- 2 tsp cornstarch
- 5 tsp garlic
- 1 tbsp soy sauce reduced sodium
- 2 tsp balsamic vinegar
- ½ cup red onion
- 2 tsp chili black bean sauce
- 1 sweet red pepper large
- ½ cup peanut oil valencia, roasted, no salt
- Combine the pork, egg white, 1 tablespoon of the rice wine, cornstarch, the 2 teaspoons minced garlic, and ¼ teaspoon of the pepper.
- Combine the soy sauce, vinegar, and the remaining 2 tablespoons rice wine.
- Heat a wok over high heat.
- Add in 1 tablespoon of the oil, add the red onions and the remaining 1 tablespoon sliced garlic, stir-fry 1 minute or until the onion wilts.
- Push the onion mixture to the sides of the wok.
- Add the pork, and cook undisturbed 1 minute, letting the pork begin to sear.
- Add the chili bean sauce and stir-fry 2 minutes or until the pork is lightly browned but not cooked through.
- Transfer the pork to a plate.
- Add the remaining 1 tablespoon oil into the wok.
- Add the bell peppers, sprinkle on the remaining ¼ teaspoon pepper, reduce the heat to medium, and stir-fry 1 to 2 minutes or until the bell peppers begin to soften.
- Return the pork with any juices that have accumulated to the wok, increase the heat to high, add the rice wine mixture into the wok, and stir-fry 1 to 2 minutes or until the pork is just cooked through.
- Stir in the peanuts.