Recipe of the week: spicy pork with peanuts by Kwoklyn Wan

Inspired by the nutty spice of the much-loved satay, I use whole peanuts to bring a new level of creamy crunch to this dish, says Kwoklyn Wan.

Ingredients

• 1 tbsp vegetable oil 
• 250g-300g lean pork loin steak, cut into strips (or use stir-fry strips) 
• 1 tsp garlic purée 
• 1 tsp ginger purée 
• 3 whole dried chillies, halved lengthways 
• 80g unsalted peanuts 
• drizzle of sesame oil 

For the sauce

• 60ml chicken stock 
• 1 tbsp Chinese rice wine (Shaoxing wine) 
• ½ tbsp oyster sauce 
• 1 tsp dark soy sauce 
• 2 tsp sugar 
• ½ tsp cornflour (cornstarch) 
• pinch of white pepper

Method 

• Combine all the ingredients for the sauce in a bowl, mix well and set to one side. 
• Place a wok over a high heat, add the vegetable oil and fry the pork strips for 1-2 minutes, stirring regularly to ensure even cooking and browning.
• Next add the garlic and ginger purées, chillies and peanuts and stir-fry for 1 minute. 
• Give your sauce mix a stir and add to the wok, bringing it all to the boil and cooking for a further 1-2 minutes until the sauce has thickened. Transfer to a serving plate and drizzle with sesame oil. 
• Serve the spicy pork as it is or with rice.

Taken from 10-Minute Chinese Takeaway by Kwoklyn Wan, published by Quadrille at £16. To buy from The Week Bookshop for £12.99, call 020-3176 3835 or visit theweekbookshop.co.uk.