Peppery-Hot Pork Slices

Ingredients:

9 oz (250 g) lean boneless pork
1/4 cup meat stock
1 egg whit, beaten slightly and mixed with a little flour into a paste
2 cups (500ml) vegetable oil for deep-frying; uses about 5 oz (150ml)
1/4 tsp. salt, or to taste
3 1/2 oz (100g) Chinese cabbage hearts ( bok choy), sliced
1 tbsp hot soybean paste
1/2 tsp. Sichuan peppercorns , crushed
1 tbsp soy sauce
1 tbsp hot chili (chilli) oil
1/4 tsp. sugar
2 tsp. sesame seeds, roasted and ground
1/2 tsp. fresh ginger, chopped
1/4 tsp. MSG(optional)
1 1/2 tsp. cornstarch (cornflour ) dissolved in 1 1/2 tsp. water

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ChineseFoodDIY online store at:
http://www.chinesefooddiy.com/shopping.htm

Directions:

1. Cut the pork into slices about 2 inches by 1/8 inch
(5 cm by 26mm by 4mm). Mix with the egg white paste and 1/8
tsp. of the salt. Set aside.

2. Mix the soy sauce, sugar, ginger, MSG, cornstarch, and
stock into a sauce and set aside.

3. Heat 2 tbsp of the oil in a wok to moderately hot, add
the cabbage and 1/8 tsp. salt, stir-fry until cooked.
Remove, drain, and set aside.

4. Add the rest of the oil to the wok and heat it to about
230oF (110oC) . Add the pork slices, stirring to keep them
from sticking together. Cook until done, remove, and drain
well.

5.Pour the oil out of the wok and reheat it. Add the
peppercorns and soybean paste and stir-fry until the

peppercorns turn purplish-red. Add the pork, sauce, chili oil,
and ground sesame seed, and stir-fry until the sauce thickens.
Pour the meat and sauce over the cabbage hearts and serve.