Szechwan-Style Pork Cutlets - cooking recipe

Ingredients

1 lb. boneless pork sirloin cutlets, cut 1/4-inch thick
2 Tbsp. peanut oil
1 garlic clove, minced
2 Tbsp. each: dry sherry and soy sauce
1 Tbsp. brown sugar
1/4 tsp. crushed red pepper
1 Tbsp. water
1 tsp. cornstarch
2 c. cooked vermicelli or rice

Preparation

Pound pork sirloin cutlets to 1/8-inch thick.
Brown cutlets, half at a time, in oil with garlic in frying pan over medium heat; pour off drippings.
Combine sherry, soy sauce, brown sugar and red pepper; pour over cutlets.
Cover tightly and cook slowly 20 minutes or until cutlets are tender.
Combine water and cornstarch.
Add to pan and cook until thickened.
Serve over vermicelli or rice.