Spicy Pork with Peas

Ingredients

• 1 tsp red pepper flakes
• 1 tsp Szechuan peppercorn ground (optional)
• 1 tbs cornstarch
• 3 C fresh or canned chicken stock or broth
• 2 tsp sesame oil
• 3 C soy sauce
• 2 tbs oyster sauce
• 2 tsp sugar
• 3 tbs vegetable oil
• 2¼ pounds pork, sliced and cut into thin strips
• 1 onion, halved and sliced
• 4 garlic cloves, peeled and chopped
• 4 quarter-size slices fresh ginger, julienned
• 2 carrots, julienned
• 5 green onions, sliced on the diagonal
• ½ C frozen green peas, thawed, or fresh uncooked
• 2 C cooked rice
• 2 tbs chopped fresh parsley (optional)
• 2 canned plum tomatoes or 1 medium fresh tomato, chopped

Directions

1. In a small bowl, mix together the red pepper flakes, Szechuan pepper, cornstarch, chicken stock, sesame oil, soy sauce, oyster sauce, and sugar. Set aside.
2. In a large wok heat 2 tbs of the oil over high heat until quite hot.
3. Add the pork and cook quickly, tossing until brown all over, about 3 to 4 minutes. Remove to a platter.
4. Add the remaining 1 tbs of oil, then the onion, garlic, ginger, and carrots and quickly saute until crisp tender, another 2 to 3 minutes.
5. Add the seasoning mixture to the vegetables and stir until the sauce begins to boil and thicken.
6. Add the pork and peas to the pan and heat thoroughly, about 1 minute.
7. Sprinkle with the parsley and chopped tomato, if desired, and serve over steamed rice.