Inspired by the nutty spice of the much-loved satay, I use whole peanuts to bring a new level of creamy crunch to this dish, says Kwoklyn Wan.
Ingredients
- 1 tbsp vegetable oil
- 250g-300g lean pork loin steak, cut into strips (or use stir-fry strips)
- 1 tsp garlic purée
- 1 tsp ginger purée
- 3 whole dried chillies, halved lengthways
- 80g unsalted peanuts
- drizzle of sesame oil
For the sauce
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- 60ml chicken stock
- 1 tbsp Chinese rice wine (Shaoxing wine)
- ½ tbsp oyster sauce
- 1 tsp dark soy sauce
- 2 tsp sugar
- ½ tsp cornflour (cornstarch)
- pinch of white pepper
Method
- Combine all the ingredients for the sauce in a bowl, mix well and set to one side.
- Place a wok over a high heat, add the vegetable oil and fry the pork strips for 1-2 minutes, stirring regularly to ensure even cooking and browning.
- Next add the garlic and ginger purées, chillies and peanuts and stir-fry for 1 minute.
- Give your sauce mix a stir and add to the wok, bringing it all to the boil and cooking for a further 1-2 minutes until the sauce has thickened. Transfer to a serving plate and drizzle with sesame oil.
- Serve the spicy pork as it is or with rice.
Taken from 10-Minute Chinese Takeaway by Kwoklyn Wan, published by Quadrille at £16. To buy from The Week Bookshop for £12.99, call 020-3176 3835 or visit theweekbookshop.co.uk.
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