Recipe of the week: spicy pork with peanuts by Kwoklyn Wan

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

Subscribe to The Week

Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

SUBSCRIBE & SAVE

Sign up for The Week's Free Newsletters

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

Sign up

• 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.