Ingredients

The following ingredients have 4 Servings
  • 6 boneless pork chops (( about 1.5 lb - 500 g))
  • 3 tablespoons vegetable oil ((or other light taste cooking oil))
  • 2 garlic cloves, (minced)
  • 1 tablespoon fresh ginger, (peeled and finely chopped)
  • 6 – 8 dried red chilies, (deseeded (see notes))
  • 4 scallion, (cut into rings (white parts separated from green))
  • 1 cup red bell pepper, (chopped)
  • 1 cup roasted peanuts
  • 2 garlic clove, (minced)
  • 5 tablespoons soy sauce ((75 ml))
  • 1 1/2 teaspoon sesame oil ((22.5 ml))
  • 1 tablespoon sugar ((12 g))
  • 2 tablespoons Chinese Shaoxing rice wine ((30 ml) (see notes))
  • 1/4 teaspoon rice vinegar ((1.25 ml))
  • 2 tablespoons water ((30 ml) )
  • 1 tablespoon cornstarch ((10 g))

Instruction

  • Combine marinade/sauce ingredients in a small bowl.
  • Add half of the marinade to the pork chops. Set aside for 20 minutes. Reserve the other half.
  • Remove pork chops for the marinade and discard the marinade.
  • Heat 1 tablespoon of oil in a big skillet over high heat. Cook pork chops, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes. Remove from skillet and set aside.
  • Add the remaining 2 tablespoons of oil to the same skillet. Add garlic, ginger, and red chilies; cook, constantly stirring, for 1 minute, or until fragrant. Add the white part of scallions and red peppers, cook for 1 more minute.
  • Add the pork chops, the remaining sauce, and peanuts; cook until the pork chops are nicely coated with the sauce, about 2 minutes. Garnish with the green part of scallions.
  • Serve immediately, with white rice, if desired.