Recipe of the Week: Spicy Pork with Peanuts by Kwoklyn Wan

Inspired by the rich spice of the much-loved satay, I used whole peanuts to bring a new level of creamy crunch to this dish, says Kwoklyn Wan.

  • 1 tablespoon vegetable oil
  • 250g-300g lean pork loin, sliced ​​(or used for stir-fry)
  • 1 teaspoon crushed garlic
  • 1 teaspoon grated ginger
  • 3 dried chili peppers, halved
  • 80g unsalted peanuts
  • drizzle of sesame oil
for the sauce
  • 60ml braised chicken
  • 1 tablespoon Chinese rice wine (Shaoxing wine)
  • ½ tablespoon oyster sauce
  • 1 teaspoon dark soy sauce
  • 2 teaspoons sugar
  • ½ teaspoon cornstarch (cornflour)
  • a pinch of white pepper
  • Place all sauce ingredients in a bowl, mix well and set aside.
  • Place the pan over high heat, add the vegetable oil and fry the pork strips for 1-2 minutes, tossing frequently to ensure even browning and browning.
  • Next, add the sauteed garlic and ginger, chili and peanuts and stir-fry for 1 minute.
  • Stir in your sauce mixture, then return to the pan, bring to a boil and cook for another 1-2 minutes until sauce thickens. Transfer to a serving plate and drizzle with sesame oil.
  • Serve with spicy pork or with rice.

Excerpted from 10 Minutes China Takeaway by Kwoklyn Wan

Taken from Takeaway Chinese 10 minutes by Kwoklyn Wan, published by Quadrille for £16. To buy from The Week Bookshop for £12.99, call 020-3176 3835 or visit Recipe of the Week: Spicy Pork with Peanuts by Kwoklyn Wan

Fry Electronics Team

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