Kung Pow pork

Servings: 2-3
1 lb. pork tenderloin
½ cup unsalted roasted peanuts
8 dry red peppers
1 teaspoon chopped ginger
3 cups cooking oil
2 Tablespoons cooking oil

1 Tablespoon soy sauce
1 ½ Tablespoons cornstarch
1 ½ Tablespoons water

Seasoning sauce
1 Tablespoon rice wine
1 ½ Tablespoon soy sauce
1 Tablespoon sugar
½ Tablespoon brown vinegar
1 teaspoon cornstarch
½ teaspoon salt
1 teaspoon sesame oil

Pound the pork with the back of the cleaver to tenderize it. Then dice it into ½" cubes. Marinate with the marinade for 20 minutes (remember to pre-mix the marinade first).

While marinating the pork, prepare the seasoning sauce, chop the ginger, and cut the dry red peppers into 1" long pieces.

Heat up the wok on high, then pour in 3 cups of cooking oil. Deep fry the pork cubes for 20 seconds. Remove the pork, and drain off the oil.

Heat up the wok on high again, and pour in 2 Tablespoons of cooking oil. Fry the dry red peppers for a few seconds, or until dark brown.

Immediately add the ginger and the pork. Quickly stir fry for a few seconds. Then pour in the seasoning sauce. Mix thoroughly until the sauce thickens.

Transfer the content onto a serving plate. Add the roasted peanuts on top, and it is ready to serve.

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