Feb 5, 2014
Sichuan Pork with Peppers and Peanuts | Wok Wednesdays
The recipe for this Sichuan pork with peppers and peanuts is from Stir-Frying to the Sky's Edge by Grace Young, the James Beard award winning cookbook filled with amazing stir-fry dishes.
This pork stir-fry calls for ingredients that are fairly easy to find, and because I have been participating in Wok Wednesdays, I actually had all of the ingredients on hand, with the exception of the pork, bell peppers, and the peanuts. Yes, I have a jar of chili bean sauce. In fact, I've been so in love with making the dishes from this book that I've taken over a couple of shelves in our refrigerator with ingredients.
Even better, this dish is super easy to make on a weeknight.
This recipe consists of pork, red bell peppers, and peanuts flavored with lots of garlic, red onion, soy sauce, Shao Hsing rice wine, white pepper, chili bean sauce, and Chinkiang or balsamic vinegar. After the initial prep, it takes about five minutes to make.
Verdict? One of my favorites from the book. Totally dinner party worthy. How does Grace do it?
The recipe (although doubled in volume) can be found on the NPR website. Even better, get the book. It's full of all kinds of information about cooking with a wok. I'm totally hooked.