Spicy Pork with Peas

Ingredients

• 1 tsp red pepper flakes
• 1 tsp Szechuan peppercorn ground (optional)
• 1 tbs cornstarch
• 3 C fresh or canned chicken stock or broth
• 2 tsp sesame oil
• 3 C soy sauce
• 2 tbs oyster sauce
• 2 tsp sugar
• 3 tbs vegetable oil
• 2¼ pounds pork, sliced and cut into thin strips
• 1 onion, halved and sliced
• 4 garlic cloves, peeled and chopped
• 4 quarter-size slices fresh ginger, julienned
• 2 carrots, julienned
• 5 green onions, sliced on the diagonal
• ½ C frozen green peas, thawed, or fresh uncooked
• 2 C cooked rice
• 2 tbs chopped fresh parsley (optional)
• 2 canned plum tomatoes or 1 medium fresh tomato, chopped

Directions

1. Mix Sauce: In a small bowl, combine red pepper flakes, Szechuan pepper, cornstarch, chicken stock, sesame oil, soy sauce, oyster sauce, and sugar. Set aside.
2. Heat Wok: Heat 2 tbs oil in a large wok over high heat until very hot.
3. Brown Pork: Add pork and stir-fry 3-4 minutes until browned. Remove to a plate.
4. Sauté Aromatics: Add remaining 1 tbs oil, then onion, garlic, ginger, and carrots. Stir-fry 2-3 minutes until crisp-tender.
5. Thicken Sauce: Add sauce mixture and stir until it comes to a boil and thickens.
6. Finish: Return pork and add peas; heat through ~1 minute.
7. Serve: Garnish with parsley and chopped tomato if desired, and serve over steamed rice.

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