Yon Jian Rou from The Taste of China by Ken Hom
Sichuan food is hot, spicy, and sensual, and the chilli is one of the mainstays of that region’s cuisine. Unlike in the West, restaurants there do not offer chillies in oil or a paste at the table...
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Ingredients
- 3 tablespoons peanut oil
- 225 g/8 oz fresh mild chillies
- 2 teaspoons sesame oil
- Pinch of salt
- 2 tablespoons rice wine or dry sherry
- 1 tablespoon light soy sauce
- 450 g/1 lb lean pork
- 2 teaspoons sugar
- 1 teaspoon Sichuan peppercorns, roasted and crushed
- 3 tablespoons water
- 3 tablespoons finely chopped garlic
- 1 teaspoon ground red chilli powder
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