Ingredients:
1 teaspoon cornstarch
1/4 teaspoon salt
1 dash white pepper
1 tablespoon dry sherry
3/4 lb boneless lean pork, cut in bite-sized pieces
4 1/2 tablespoons oil
2 cups assorted fresh vegetables, cut up
2 garlic cloves, minced
1 teaspoon minced fresh ginger
4 small dried hot chili peppers
1 tablespoon huy fong chili-garlic sauce (optional)
1 tablespoon sugar
1 tablespoon vinegar
1 tablespoon dry sherry
2 tablespoons soy sauce
3 tablespoons chicken broth or 3 tablespoons water
2 teaspoons cornstarch
Directions:
In bowl, combine first four ingredients.
Add pork, and stir in 1 1/2 tsp of the oil to coat.
Let stand for 15 minutes.
Stir together ingredients for sauce, set aside.
Heat a wok over high heat.
Add 2 tbs oil.
When oil begins to heat add garlic, ginger and chili peppers.
Stir once.
Add pork and stir fry until lightly browned,about 4 minutes.
Remove from pan.
Add remaining oil to pan.
Add veggies.
Stir fry until crisp tender.
Add pork and sauce to pan.
Stir in some chili garlic sauce if desired.
Cook until thickened.
Serve with rice.
Servings: 4
Time preparation: 30 min.
Time total: 50 min.