Sunday, January 01, 2006

Schezwan Pork

I'll just post the recipe for the can be added to any combination of stir-fried meat and vegetables. As you're stir-frying, prepare the sauce in a seperate pot and keep hot until service. Keep a kettle of hot water handy if you need to thin it a bit.

Schezwan sauce

2 tbls oil
1 tsp ginger
1 tsp garlic
1 tsp chili flakes (or to taste)
4 tbls rice vinegar
2 tbls sugar
1 tbls soy sauce
1 tbls rice wine
2 tbls ketchup
2 tbls cornstarch
3 tbls water
1 tbls peanut butter

Bring to a simmer and stir often with a small wisk to keep the sauce consistant. I doubled the recipe as I made a boatload of stir-fry as it was for five people. :) Serve over steamed rice, and with some green tea, of course.