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Yan Jian Rou (Chili Pork)


      1 pound lean pork
      1 tablespoon light soy sauce
      2 tablespoons dry sherry or rice wine
      1 pinch salt
      2 teaspoons sesame oil
      3 tablespoons peanut oil
      8 ounces fresh mild chiles
      3 tablespoons finely chopped garlic
      1 teaspoon red chile powder, or cayenne pepper
      1 teaspoon roasted, crushed Szechuan peppercorns
      3 tablespoons water
      1 tablespoon light soy sauce
      2 teaspoons sugar


    CUT THE PORK into 3-inch thin slices and combine with the soy sauce, 1 tablespoon rice  wine, salt and sesame oil. Cut the chiles in half lengthwise and seed them. Heat a wok or  large saute pan until it is hot. Add 1 1/2 tablespoons of peanut oil and the pork, and  stir-fry for 1 minute. Remove the pork with a slotted spoon. Reheat the wok and add the  remaining oil. When it is very hot, add the fresh chiles, garlic, chili powder or cayenne  and peppercorns, and stir-fry for 30 seconds. Then add the water, 1 tablespoon rice wine,  soy sauce and sugar, and cook for another 30 seconds. Return the meat to the wok and heat  through. Give the mixture several good stirs, turn onto a platter, and serve. Serves 4 as  part of a Chinese meal or 2 as a single dish.

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