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 Wash the pork, cut into 1/2-inch
(1.5cm ) small cubes, and mix
with 1/2 tsp. salt. Beat the egg
whites and mix with 3tsp of the
cornstarch. Add the pork cubes
and mix to coat well. Set aside.
- Mix the stock with the remaining
1 tsp. of cornstarch, 1/2 tsp.
salt (or to taste), rice wine,
soy sauce, scallions, ginger,
garlic, and sugar. Set aside.
- Heat the oil in a work to moderately
hot (230oF or 110oC.
Add the pork cubes and stir-fry
for about 30 seconds, cooking
them just long enough to seal
in the juices. Remove , drain,
and set aside. Pour out the oil
from the work and reheat. Add
the green peppers and stir-fry
for 30 seconds. Then add the pork
cubes. Stir the sauce to blend
it, then add to the wok. Add the
peanuts and hot chili oil. Bring
to a boil and cook, stirring,
until thickened. Remove and serve.
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