Kung Pao Pork

Ingredients for 3 servings:

• 300 g rice
• 500 g pork neck, alternatively chicken or tofu
• 30 g cornstarch
• 30 g sugar
• 1 shot of vinegar
• 70 ml soy sauce
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 3 spring onions
• 7 garlic cloves
• 1 small piece(s) of ginger root
• 70 g peanuts, roasted
• Oil for frying, e.g. germ oil or rapeseed oil
• vegetable broth
• Salt
• Glutamate

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

American-Asian, with rice

Wash the rice and cook according to the package instructions. Cut the pork neck into thin slices, lightly salt it in a bowl, and add half of the cornstarch. Mix everything well and set aside. In a second bowl, whisk together the sugar, a dash of vinegar, and soy sauce until the sugar is dissolved. Then add the second half of the cornstarch and mix. Cover the bottom of a wok with enough oil and heat on high until very hot. Add the meat to the wok and fry for 2-3 minutes, stirring occasionally to prevent it from sticking to the bottom. When the meat is nicely browned, set the slices aside. Cover the bottom of the wok with oil again. Dice the bell peppers. Cut the green part of the spring onion into approximately 1 cm long pieces, and cut the white part of the spring onion into small rings. Finely chop the garlic and ginger and add them to the wok with the vegetables. Add the peanuts and season to taste. I always use MSG, a little salt, and vegetable broth. Once the peppers have softened a bit, add the meat back to the wok and pour in the sauce you mixed earlier. Stir-fry everything for a moment until the meat is reheated and everything is coated in the sauce, stirring frequently. Serve with rice.