Dried whole red chiles are often packaged in small jars and sold in the spice section of the supermarket.
1 tablespoon sugar
3 tablespoons water
3 tablespoons low-sodium soy sauce
2 tablespoons dry sherry
1 tablespoon white vinegar
1 teaspoon cornstarch
1 1/2 teaspoons dark sesame oil
1/4 teaspoon salt
1 pound pork tenderloin
1 tablespoon cornstarch
1 tablespoon low-sodium soy sauce
1 tablespoon vegetable oil, divided
8 dried whole red chiles
2 cups coarsely chopped green bell pepper
3/4 cup vertically sliced onion
1 teaspoon minced peeled gingerroot
1/2 cup unsalted dry roasted peanuts
6 cups hot cooked rice
How to Make It
Combine first 8 ingredients in a small bowl; stir until well-blended. Set aside.
Trim fat from pork. Cut pork into 1-inch cubes. Combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce in a bowl; stir well. Cover and marinate in refrigerator 15 minutes.
Heat 1 teaspoon vegetable oil in a wok or large nonstick skillet over high heat. Add chiles; stir-fry 1 minute or until blackened. Remove from pan with a slotted spoon; set aside. Add remaining oil and pork mixture to pan; stir-fry 2 minutes. Add bell pepper, onion, and gingerroot; stir-fry 1 minute or until vegetables are crisp-tender. Add sherry mixture; stir-fry 1 minute or until thick and bubbly. Remove from heat; stir in chiles and peanuts. Serve over rice.
My husband like this more than I did. I liked the pork mixture alot, but found the recipe to have too much rice and not enough sauce. I'm not a huge fan of plain white rice so I needed some flavoring for it, the recipe didn't really provide any.
Delicious - for convenience I subbed a pound of boneless pork center cut loin chops for tenderloin, and for personal preference used red bell pepper, chopped carrots and green beans for the veggies. Increased the chopped fresh ginger to about a tablespoon, and instead of the red chilies, I added a teaspoon of Vietnamese Chili Garlic Sauce (Huy Fong Foods brand) to the veggies while I stir-fried, and whisked another teaspoon into the soy sauce mixture. We felt like there was enough heat with that - a real winner, I will definitely add to the stir-fry rotation!