Ingredients
10 1/2 oz(300 g) lean boneless pork
1 tsp cornstarch (corn flour) dissolved in 1 tsp water
2 1/2 tbsp seasoned sauce
1/2 tsp soy sauce
1/2 tsp sesame oil a dash of ground Sichuan peppercorn
3 cups (750 ml) vegetable oil for deep frying; uses about 1/4 cup (60 ml)
1/2 tsp scallions, chopped
1/4 tsp garlic, chopped
1 tsp rice wine
7 oz( 200 g) skinned peanuts, deep fried until golden

Method
Cut the pork into small cubes and mix with 1/2 tsp of the cornstarch.
Mix the seasoned sauce, soy sauce, 1/4 tsp sesame oil, the rest of the cornstarch and the pepper into a sauce. Set aside.
Heat the oil in a wok over high heat to very hot. Deep fry the pork cubes until cooked, remove and drain.
Pour the oil out of the wok, leaving only enough to cover the bottom. Reheat to very hot, and add the scallion, garlic, rice wine and peanuts. Stir fry until blended, and add the pork cubes. Pour in the sauce and stir until thickened. Sprinkle 1/4 tsp sesame oil over it, remove and serve.
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