Spicy Pork and Peppers

SPICY  PORK  &  PEPPERS

For the Pork:
     2 pounds of bonelss pork loin, trimmed of all fat,
         sliced into thin 1/4 inch strips, 3 - 4 " long
    1 1/2 tablespoons cornstarch
    1 large egg
    1 tablespoon rice wine or rice wine vinegar
    2 teaspoons sesame oil
    1 teaspoon soy sauce

For the Sauce:
    3 teaspoons cornstarch
    3/4 cup chicken broth
    1/4 cup soy sauce
    2 tablespoons rice wine or vinegar
    2 teaspoons sugar
    1 1/2 tablepoons sesame oil
    1/2 - 1 teaspoon coarsely ground black pepper

3 cups vegetable oil for frying
2 red bell peppers, cut lengthwise into 1/4 inch strips
2 green bell peppers, cut the same as red peppers
1 - 3 inch fresh green or red hot chili pepper, seeded
       and minced (reduce amount if mild sauce is 
       preferred.)
2 tablespoons minced garlic
1/2 teaspoon Szechwan peppercorns, crushed lightly
      (omit if milder sauce is preferred - or substitute
        with a dash of dried red pepper flakes to taste.)
1 tablespoon minced, peeled ginger
2 teaspoons chili paste (with or without garlic)
sliced green onion tops for garnish

    -In a medium bowl combine the cornstarch, egg, rice wine, sesame oil and the soy sauce.  Add pork strips and stir until the pork is coated well.  Chill, covered for at least 30 minutes or overnight.

    -Make the sauce in a small bowl by dissolving the cornstarch in the broth then add the soy sauce, rice wine or rice vinegar, sugar, black pepper and the sesame oil.

    -Heat a wok over high heat unil it is hot.  Add the oil and heat until a deep-fat thermometer registers 375 degrees farenheit.   Fry the pork in the oil in 3 batches sitrring, for about 1  minute or until the strips separate and change color.  Transfer with a slotted spoon to a large collander set  over a bowl. Make sure the oil returns to 375 degrees beore adding each new batch.  (The pork may be fried up to 6 hours in advance and kept covered and chilled.)

    -Pour off all but 3 tablespoons of the oil in the wok and heat over high heat until hot.  Stir-fry the red and green bell peppers for 1 minute or until they are softened slightly but still crisp.  Transfer the peppers with a slotted spoon to a bowl.  

    -If necessary, add more oil to the wok to measure about 3 tablespoons, heat again until hot and in it stir-fry the chili peppers, garlic, peppercorn, ginger and the chili paste for 30 seconds or until the mixture is fragrant.  Stir the sauce and add it to the wok, stirring, and bring it to a boil.  Add pork and the peppers and cook the mixture, tossing it constantly for 1 - 2 minutes or until it is heated through.

    -Tranfer the mixture to a serving dish and garnish with the green onion tops. (Serve on a bed of steamed white rice.)

               Prepare peppers, pork and sauce.

Fry pork in hot oil in wok.

                                                    Stir fry peppers in wok until slightly tender.    

                                                          

Serve Pork and Peppers on bed of steamed rice.