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.

Ingredient

• 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

Method

• 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.

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 theweekbookshop.co.uk.