2 tbsp peanut oil 1 1/2 tbsp egg whites ,lightly beaten
2 tsp Shaoxing wine 1 tsp white ric vinegar
1 tsp light soy sauce 1 tsp sugar–1/4 tsp salt
1/8 tsp ground pepper
MEAT–12 ounces pork loin,cut into strips 2 inches long by 1/4 inch wide and 1/4 inch thick
1/3 Chicken Stock 1 tbsp oyster sauce
2 tsp Chili Sauce 2 tsp light soy sauce
1 1/2 tsp white rice vinegar 1 1/2 tsp sesame oil
2 tsp cornstarch
4 tbsp peaut oil 1 tbsp peeled and minced ginger
1/4 tsp salt 1/3 cup dice shallots
1 cup julienned red bell peppers 1 cup julienned green bell peppers
1/2 cup julienned fresh water
chestnuts 1 tbsp minced garlic
1 1/2 tbsp Shaoxing wine
To make the sauce: In a small bowl,mix together all of the ingredients and reserve.
Heat a wok over high heat for 30 seconds. Add 1 1/2 tbsp of the peanut oil. When a wisp of white smoke appears, add the ginger and salt and stir briefly. Add the shallos,stir, lower the heat to mdium, and stir fry for 1 1/2 to 2 minutes or until the shallots soften. Raise the heat to high, add the red and green bell peppers, and stir to mix well. Add the water chestnuts,stir to mix, and stir fry for 1 minute. Turn off the heat, transfer to a bowl,and reserve.
4. Wipe the wok and spatula with paper towels.Heat the wok over high heat for 20 seconds. Add the remaining 2 1/2 tbsp oil and,using the spatula, coat the wok with the oil. When a wisp of white smoke appears, add the garlic and stir briefly. Add the pork and its marinade and spread the pieces in a single layer. Cook for 1 minute, or until the strips turn white along the edges. Turn the pork over and mix well.
5.Drizzle in the wine, adding it along the edge of the wok, and mix well. The wine will create steam and the meat will cook immediately.Add the reserved vegetables, stir to mix well and cook for 1 minute. Make a well in the center of the mixture, stir in the sauce, and pour it into the well. Stir to mix well for about 1 1/2 minutes, or until the sauce thickens and bubbles.