Pork with Long Hot Peppers

Pork with Long Hot Peppers
Serves 2

3/4 pound pork or beef
1 egg white
1 tablespoon Cornstarch
2 tablespoons Soy sauce
2 tablespoon Chili paste
2 teaspoons Cornstarch
1/2 teaspoon Sugar
2 cloves garlic, minced
1 knob ginger, minced
4 Long hot peppers, halved seeded and sliced
1 bunch watercress


Thinly slice meat, and velvet it in the egg white and cornstarch.

In separate bowl, stir together soy sauce and chili paste; blend in 2 teaspoons cornstarch, sugar, sesame oil, and garlic. Set aside. Heat oil in wok or large skillet. Stir-fry meat. Add the hot peppers when meat is close to done. Add cress and sauce at the last minute, and mix through.

Serve with Rice