Lemongrass & Ginger Pork Stir Fry

This is good, but I think the cornstarch amount needs adjusting, as it came out super thick at the end. I had to add more than a "splash" of water, as it suggested--more like 3 or 4 large splashes of water, probably near 1/3 to 1/2 c., if I had to guess. It was still quite thick for a "sauce", yet did taste good. I would like to try making this again with maybe half the cornstarch. 8.5/10 for recipe as tried, will update when I try it again. 

Link to original recipe: https://www.epicurean.com/featured/lemongrass-stir-fry-pork-recipe.html

Note: I omitted the fresh red chilies and only used around 1/4 tsp of red pepper flakes, and I might have accidentally left out the sugar. I lightly chopped the peanuts (which I used salted)--will not do this next time, as the small crumbs tend to burn up during toasting. With using salted peanuts, I will try low-sodium soy sauce next time.

Ingredients:

1 lb. boneless pork loin chops, trimmed, cut in bite-size chunks

1/4 c. cornstarch <-- this is original amount, needs modification!

1/4 c. soy sauce

1/4 c. rice wine or dry sherry

1/2 c. water

2/3 c. shelled unsalted peanuts

2 T. canola oil

1/4 tsp. red pepper flakes

1 lemongrass stalk, tough outer leaves removed, minced

1 piece (1 inch) gingerroot, peeled and grated

4 garlic cloves, very thinly sliced

1 T. rice wine vinegar

1 T. sugar

4 scallions, thinly sliced

chopped cilantro, for garnish

Directions:

1. Add the pork to a large bowl. Sprinkle the cornstarch over it, then add the soy sauce and rice wine. Mix everything together and let marinate for 30 minutes.

2. Remove pork from marinade and reserve the marinade. Stir in the water with marinade.

3. Toast peanuts in a dry wok (or large skillet) over medium heat for 3-4 min. Transfer to a plate and set aside.

4. Add the canola oil to the wok and increase heat to med-high. When oil is hot, add the pepper flakes, lemongrass, ginger, and garlic. Stir-fry for 1 minute, then add the pork. Continue stir-frying for 4-5 minutes.

5. Add the reserved marinade and bring to a boil, stirring, until sauce thickens. Add extra water to reach desired thickness; the sauce should just cling to the meat.

6. Remove from heat and stir in the peanuts, vinegar, and sugar. Adjust sugar for sweetness if preferred. Top with scallions and cilantro, serve with desired side (I chose rice). Enjoy!