Szechuan Pork And Peanut Stir-Fry - cooking recipe

Ingredients

1 lb. lean boneless pork loin, cut into very thin strips
2 Tbsp. dry sherry
1 Tbsp. cornstarch
1 Tbsp. soy sauce
1 clove garlic, minced
2 Tbsp. peanut oil
1 medium onion, sliced thin
1/2 tsp. crushed red pepper
3 carrots, thinly sliced diagonally
2/3 c. chicken broth
1 Tbsp. dark brown sugar
1 medium green pepper, cut into thin 2-inch strips
1/2 c. unsalted peanuts
hot cooked rice

Preparation

In a bowl, mix sherry, cornstarch, soy and garlic; stir in pork strips.
Refrigerate 1 hour.
Heat oil in wok or skillet over medium heat.
Stir in onion and and carrots; stir-fry 1 to 2 minutes.
Remove from pan.
Stir-fry marinated pork until browned. Return onion and carrots to pan; stir in red pepper, broth and brown sugar.
Scrape bottom of pan to loosen browned particles and stir into liquid.
Reduce heat to low; cover.
Cook 5 to 6 minutes, until pork is thoroughly cooked.
Increase heat to medium; add green pepper.
Cook and stir 1 to 2 minutes, until pepper is crisp-tender.
Stir in peanuts.
Serve over hot rice.