Kung Pao Pork

Long time since I blogged. So here comes a new dish:

Kung Pao Pork, 2 persons (plus left-overs for the day after)

1 pork steak

a little salt

1 teaspoon rice wine

a little potato flour + a little water

1 teaspoon oil

Sauce:

see the recipe from Kung Pao Brussels sprouts

2 cloves garlic

1 cm ginger

2 spring onions

1 tablespoon chili bean sauce

15 szechuan flower pepper corns

a handful bean sprouts

2 handfuls potato slices (pre-boiled)

a handful peanuts

Dice the meat. Put it in the bowl and add salt, rice wine, the mixture of potato flour and water, and oil. Let it marinated for at least 10 minutes. Mix the sauce. Slice garlic and ginger. Slice spring onions. Rinse the bean sprouts. Rinse the peanuts, if salted. 

Add oil to a really hot pan. Fry the pork until it's almost done, adding the szechuan flower pepper corns almost at the end of frying. Add the chili bean sauce. Stir well. Add bean sprouts and potatoes. Stir well so that the vegetables get coated with the sauce. Add garlic, ginger and spring onion. Stir. Add the sauce. Thicken the sauce with potato flour (1 teaspoon is enough) mixed with water in a little cup. Bring it to the boil. Add the peanuts. Serve with rice!