INGREDIENTS
1/4
cup water
2
teaspoons cornstarch
4
tablespoons peanut oil, divided
6
whole dried hot red chili peppers
4
cloves garlic, sliced
1
pork tenderloin (about 3/4 pound), thinly sliced
1
large carrot, peeled and cut into 1/4-inch-thick slices*
2
ounces fresh oyster, shiitake or button mushrooms,** cut into halves
1
baby eggplant, thinly sliced
5
ounces fresh snow peas, ends trimmed
3
tablespoons packed brown sugar
2
tablespoons fish sauce
1
tablespoon dark sesame oil
Hot cooked rice
*To make scalloped edges on carrot, use citrus stripper or grapefruit spoon to cut groove into carrot, cutting lengthwise from stem end to tip. Continue to cut grooves around carrot about 1/4 inch apart. Then cut carrot crosswise into 1/4-inch-thick slices.**Or, substitute 1/2 ounce dried Oriental mushrooms, soaked according to package directions.
PREPARATION:
- Combine water and cornstarch in cup; set aside.
- Heat wok or large skillet over high heat 1 minute. Drizzle 2 tablespoons peanut oil into wok and heat 30 seconds. Add peppers and garlic; stir-fry about 1 minute. Add pork; stir-fry 3 to 4 minutes or until no longer pink. Remove pork mixture to bowl; set aside.
- Add remaining 2 tablespoons peanut oil to wok. Add carrot, mushrooms and eggplant; stir-fry 2 minutes. Add snow peas and pork mixture; stir-fry 1 minute.
- Stir cornstarch mixture; add to wok. Cook 1 minute or until thickened. Stir in brown sugar, fish sauce and sesame oil; cook until heated through. Serve over rice.
This recipe appears in:
Asian
