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.
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.
https://www.theweek.co.uk/arts-life/food-drink/955420/recipe-spicy-pork-with-peanuts-kwoklyn-wan Recipe of the Week: Spicy Pork with Peanuts by Kwoklyn Wan