125g boneless pork shoulder
1/4 tsp scallion, chopped
20g peanuts, skinned & deep-fried
1/4 tsp ginger powder
Salt to taste
1/4 tsp garlic, sliced
6 egg whites
1 1/2 tsp sugar
4 tsp corn starch
3 tbsp vegetable oil
3 tbsp meat stock or water
50 g green pepper, seeded & cut into 1/2 inch cubes
1 tsp rice wine
1/4 tsp hot chili
1 tsp Soya sauce

Pork Cubes With Green Peppers

1. Wash the pork, cut into 1/2-inch small cubes, and mix with 1/2 tsp salt.
2. Beat the egg whites and mix with 3 tsp of the corn starch. Add the pork cubes and mix to coat well. Set aside.
3. Mix the stock with the remaining 1 tsp of corn starch,1/2 tsp salt, rice wine, Soya sauce, scallions, ginger, garlic, and sugar. Set aside.
4. Heat the oil in a wok to moderately hot (230 degrees F or 110 degrees C).
5. Add the pork cubes and stir-fry for about 30 seconds, cooking them just long enough to seal in the juices. Remove, drain, and set aside.
6. Pour out the oil from the work and reheat. Add the green peppers and stir-fry for 30 seconds. Then add the pork cubes. Stir the sauce to blend it, then add to the wok.
7. Add the peanuts and hot chili oil. Bring to a boil and cook, stirring, until thickened. Remove and serve.