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LYL – Sichuan Pork with Peppers and Peanuts

Not only did this recipe look delicious before I even got started, but it also has a pleasingly alliterative title! What did you think? Leave your thoughts and/or a link to your blog post below!

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5 responses »

    • Cathy, I’m very flattered Andy loved the recipe. As for pork cuts I had no idea you could stir-fry this with boneless ribs but I can imagine the meat would be super tender. When I was testing this recipe for the book I hated the fact that I couldn’t call for 1 egg white. It seemed like it was way too fussy asking cooks to measure 1 Tbsp of egg white but every time I tested it with 1 egg white it was too much. Glad you concur–and yet, it passed the coveted Andy test. PS I thought plating it on Italian china was brilliant.

      Reply
    • Karen, Your photo is like a zen meditation. And how is it that you always find my recipes on other websites? I don’t often disagree with NPR but I don’t approve of the suggestion that the recipe be doubled. Putting 2 pounds of pork in the wok would be deadly. But I did get a kick out of seeing the recipe on the npr site. :D

      Reply

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