Spicy Pork With Peanuts (Szechuan)
1 lb. pork (boneless ribs are good), diced
Marinade
1 T. each: dark soy sauce, cornstarch, oil
2 T. oil
4 dried chilis
3 quarter-sized ginger slices, minced
1/2 c. salted peanuts
Seasoning:
1 t. cornstarch
1 T. dry sherry
1 1/2 T. dark soy sauce
1 T. each: red or black Chinese vinegar, or red-wine vinegar, and sugar
1/4 t. salt
1 t. sesame oil
Mix the seasoning ingredients until everything is dissolved, and reserve. Put the diced pork in a large bowl, and add the marinade ingredients. Stir until the pork is coated, then let sit for at least 30 minutes (an hour is better). Bring a pot of water to a boil, stir the marinated pork well to separate, then dump it into the boiling water. Stir just to make sure all the pieces are separate, and when the water starts to come to a boil, drain the pork.
Put the wok over a high flame until smoking hot–and turn on the fan and open the kitchen window, because you are going to get chili fumes! Add the oil to the wok and swirl to coat, then turn the heat down to low and add the chili peppers. Press them and flip them in the oil until they turn black, then add the ginger and stir. Turn the heat back up high, and add the pork, flipping the pork for a minute or so to coat with the spicy oil. Add the sauce mixture, and stir until it coats everything. Add the peanuts and serve.
