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Spicy Pork and Peppers

"Vegetables are interesting but lack a sense of purpose when
unaccompanied by a good cut of meat."
~ Fran Lebowitz

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Peppers
Richard Boyer
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Spicy Pork and Peppers
Best of Gourmet, Vol. 1
The Editors of Gourmet, ©1986 Condé Nast Books. Random House

Out of Print, Used & Rare

For the Pork
A 2-pound piece of boneless pork loin, trimmed of all fat, sliced
thin crosswise, and the slices cut into 1/4-inch strips
1 1/2 tablespoons cornstarch
1 large egg white
1 tablespoon rice wine or Scotch
2 teaspoons Oriental sesame oil
1 teaspoon soy sauce

For the sauce
1 1/2 teaspoons cornstarch
1/3 cup Chinese chicken broth or canned chicken broth
2 tablespoons soy sauce
1 tablespoon rice wine or Scotch
1 teaspoon rice vinegar
1 teaspoon sugar
2 teaspoons Oriental sesame oil

3 cups vegetable oil, preferably safflower or corn oil
2 red bell peppers, cut lengthwise into 1/8-inch strips
2 green bell peppers, cut lengthwise into 1/8-inch strips
Two 3-inch fresh green or red hot chili peppers, seeded and minced
(wear rubber gloves)
2 tablespoons minced garlic
1/2 teaspoon Szechwan peppercorns, crushed lightly
1 tablespoon minced peeled gingerroot
2 teaspoons chili paste (with or without garlic)

Prepare the pork: In a bowl combine the pork, the cornstarch, the egg white, the rice wine, the sesame oil, and the soy sauce, stir the mixture vigorously in one direction until the pork is coated well, and chill it, covered, for at least 30 minutes or overnight.
Make the sauce: In a small bowl dissolve the cornstarch in the broth and
add the soy sauce, rice wine, rice vinegar, sugar, and the sesame oil.
Heat a wok over high heat until it is hot, add the vegetable oil, and heat it
until a deep-fat thermometer registers 400 degrees F. Fry the pork in the oil
in 4 batches, stirring, for 15 to 30 seconds, or until the strips separate and change color, and transfer it with a slotted spoon to a large sieve set over a bowl, making sure the oil returns to 400 degrees F. before adding each new batch. The pork may be fried up to 6 hours in advance and kept covered
and chilled.
Pour off all but 3 tablespoons of the oil in the wok, heat the remaining oil over high heat until it is hot, and in it stir-fry the red and green bell peppers for 10 to 20 seconds, or until they are softened slightly but still crisp.
Transfer the peppers with a slotted spoon to a bowl. If necessary add more
oil to the wok to measure a total of 3 tablespoons, heat the oil until it is hot, and in it stir-fry the chili peppers, the garlic, the peppercorns. The gingerroot, and the chili paste for 5 to 15 seconds, or until the mixture is fragrant. Stir
the sauce, add it to the wok, stirring, and bring it to a boil, stirring. Add the pork and the peppers and cook the mixture, tossing it constantly, for 30 seconds to 1 minute, or until it is heated through. Transfer the mixture to a heated serving dish, garnish it with the chili flowers if desired, and serve it with Steamed Lotus Buns. Serves 8.

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