Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Dried whole red chiles are often packaged in small jars and sold in the spice section of the supermarket.

Recipe by Cooking Light May 1996


Recipe Summary

6 servings (serving size: 3/4 cup pork mixture and 1 cup rice)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

449 calories; calories from fat 23%; fat 11.7g; saturated fat 2.1g; mono fat 4.9g; poly fat 3.8g; protein 23.8g; carbohydrates 60.4g; fiber 3.3g; cholesterol 49mg; iron 3.7mg; sodium 398mg; calcium 45mg.