- 1 tablespoon peanut oil
- 1 cup red bell pepper, cut in 1" squares
- 2 cups peanut oil
- ½ lb. lean pork, sliced
- 1 tablespoon chili bean sauce
- 1 tablespoon shaosing wine
- 2 tablespoons soy sauce
- ¼ teaspoon sugar
- ½ tablespoon ginger root, minced
- 1 cup leeks, chopped
- ½ teaspoon toasted sesame oil
1. Cut pork into slices 1-1/2 inches long and 1/8 inch thick. Set aside. Chop leeks into pieces 1-1/2 inches long. Set aside separately.
2. Heat wok over highest heat for 1 minute; add 1 tablespoon peanut oil and heat until it is smoking hot. Stir fry the bell pepper until wilted, then remove it and set it aside.
3. Clean the wok. Add 2 cups oil and heat until smoking hot. The hotter the oil the better the taste of the finished dish. Deep fry the pork. Remove and set it aside.
4. Pour off all but 2 to 3 tablespoons of oil from wok and reheat until smoking hot. Toss in cooked pork, hot bean sauce, wine, soy sauce, sugar, minced ginger, leeks, and cooked bell pepper. Stir fry vigorously for 1 minute. Garnish with sesame oil. Serve hot over rice.
Serving Ideas : Serve over rice.
Spicy Deep-Fried Pork. To import, drag image to your MacGourmet recipe box.