Hunan Pork Stir Fry

Hunan cooking often uses lamb, but pork is a fl avorful- and quicker-cooking - alternative. The sauce replicates a spicy and sweet Hunan barbecue sauce. It’ll only be as hot as the red chili sauce you use. Go for broke and double the amount— or pass extra on the side.

1 pound boneless center-cut pork loin, trimmed of surface fat

1 tablespoon peanut oil

6 medium scallions, thinly sliced

2 garlic cloves, minced

2 tablespoons minced peeled fresh ginger

2 medium bell peppers, preferably 1 red and

1 yellow, cored, seeded, and thinly sliced

1 medium onion, thinly sliced

2 tablespoons hoisin sauce

2 tablespoons soy sauce

2 tablespoons rice vinegar

2 teaspoons Asian red chili sauce

2 teaspoons toasted sesame oil

2 teaspoons cornstarch whisked with

11⁄2 tablespoons water in a small bowl

• Cut the loin into 1⁄4-inch-thick rounds, then cut these into thin strips. Set aside.
• Heat a large nonstick wok or high-sided skillet over medium-high heat. Swirl in the peanut oil; add the scallions, garlic, and ginger. Cook, tossing constantly, until fragrant, about 20 seconds.
• Add the bell pepper strips and onion slices; cook, stirring constantly, for 1 minute. Then add the pork; cook, stirring and tossing all the while, until lightly browned, about 2 minutes.
• Stir in the hoisin sauce, soy sauce, rice vinegar, chili sauce, and toasted sesame oil. Bring to a full simmer.
• Stir in the cornstarch mixture; cook, stirring often, until thickened, about 20 seconds. Remove from the heat, cover, and set aside for 2 minutes before serving.

Makes 4 servings