Combine first 8 ingredients in a small bowl; stir until well-blended. Set aside. Trim fat off pork. Cut pork into 1-inch cubes. Combine pork, 1 T cornstarch, and 1 T soy sauce in a bowl; stir well. Cover and marinate in refrigerator 15 minutes. Heat 1 teaspoon vegetable oil in a wok or large nonstick skillet over high heat. Add chiles; stir-fry 1 minute or until blackened. Remove from pan with a slotted spoon; set aside. Add remaining oil and pork mixture to pan; stir-fry 2 minutes. Add bell pepper, onion, and gingerroot; stir-fry 1 minute or until vegetables are crisp-tender. Add sherry mixture; stir-fry 1 minute or until thick and bubbly. Remove from heat; stir in chiles and peanuts. Serve over rice. Posted to MM-Recipes Digest V3 #253 Date: Mon, 16 Sep 1996 00:47:28 -0400 From: BobbieB1@aol.com
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|Serving Size: 1 Serving (587g)|
|Recipe Makes: 6|
|Calories from Fat: 140 (22%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 48.5mg||15 %|
|Sodium 527mg||18 %|
|Potassium 764.5mg||20 %|
|Total Carbohydrate 94.1g||28 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 87.2g|
|Protein 29g||41 %|
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Calories per serving: 637
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