Szechuan Pork And Peanut Stir-Fry

• 1 lb. lean boneless pork loin, cut into very thin strips
• 2 Tbsp. dry sherry
• 1 Tbsp. cornstarch
• 1 Tbsp. soy sauce
• 1 clove garlic, minced
• 2 Tbsp. peanut oil
• 1 medium onion, sliced thin
• 1/2 tsp. crushed red pepper
• 3 carrots, thinly sliced diagonally
• 2/3 c. chicken broth
• 1 Tbsp. dark brown sugar
• 1 medium green pepper, cut into thin 2-inch strips
• 1/2 c. unsalted peanuts
• hot cooked rice

1. In a bowl, mix sherry, cornstarch, soy and garlic; stir in pork strips.
2. Refrigerate 1 hour.
3. Heat oil in wok or skillet over medium heat.
4. Stir in onion and and carrots; stir-fry 1 to 2 minutes.
5. Remove from pan.
6. Stir-fry marinated pork until browned. Return onion and carrots to pan; stir in red pepper, broth and brown sugar.
7. Scrape bottom of pan to loosen browned particles and stir into liquid.
8. Reduce heat to low; cover.
9. Cook 5 to 6 minutes, until pork is thoroughly cooked.
10. Increase heat to medium; add green pepper.
11. Cook and stir 1 to 2 minutes, until pepper is crisp-tender.
12. Stir in peanuts.
13. Serve over hot rice.

lean boneless pork loin, sherry, cornstarch, soy sauce, clove garlic, peanut oil, onion, red pepper, carrots, chicken broth, brown sugar, green pepper, unsalted peanuts, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=718329 (may not work)