Title: Spicy Pork with Peas
Categories: Preparation, Time :
Yield: 1 Servings

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 Medium fresh tomato, 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

Posted to MC-Recipe Digest V1 #271

Date: Thu, 31 Oct 1996 08:37:32 -0500

From: Meg Antczak