1/4 pound pork loin chop cut into thin strips
1 tablespoon cornstarch
1 tablespoon Shao Hsing wine
1 tablespoon thin soy sauce
4 tablespoons peanut oil
3 scallions, cut into thin slices diagonally, white parts separated from the green
4 cloves of garlic, cut into thin slices
1″ hunk of ginger, peeled and cut into thin slivers
1/2 teaspoon freshly ground Sichuan peppercorns
1 teaspoon freshly ground black pepper
1 teaspoon chili garlic paste
1 teaspoon thin soy sauce
handfull baby carrots cut jullienne
1/4 pound green beans strung and blanched
1 bunch baby bok choy cut into ribbons
1/8 cup chicken brothMethod:
Marinate the pork in the cornstarch, wine and soy sauce while preparing the vegetables.
Heat wok, add oil, and when it is smoking, add white part of scallions, garlic and ginger, and cook, stirring, until fragrant and beginning to show golden color; about one minute. Add peppercorns, pepper and chile garlic paste, stir fry about 30 seconds.
Drain excess marinade off pork; put meat in wok. Let sit in single layer on bottom of wok until browned–between 45 seconds to two minutes. As soon as it is brown and fragrant, begin to stir vigorously. Add soy sauce and any remaining marinade.
When meat is nearly done, add carrots, then blanched green beans. Keep stirring.
After about a minute, add bok choy, then the chicken broth. Reduce liquid until it coats food, and bok choy is very slightly wilted.
Serve immediately with steamed rice.
::Source:: Tigers and Strawberries