1/4 c Raw unsalted peanuts

3 tb Peanut oil

4 Whole dried chile peppers

4 Scallions -- thinly sliced

3 Garlic cloves -- thinly sliced

-----SAUCE----- 1 tb Chile paste with garlic

2 tb Dark soy sauce

1 t Sugar

1 1/2 tb Chinese rice wine

-yyDry sherry 1 tb Chinkiany vinegar -- -yy

2 ts -Red wine vinegar

-(or Cider vinegar) 1 t Sesame oil

1 t Cornstarch -- mixed with

1 tb Chicken broth -- (cold)

8 oz Boneless pork, cubed

STIR-FRY THE PEANUTS over a high flame in 1 tablespoon of the oil until they develop a golden-brown color. This brings out their flavor. Take care not to let them burn. Remove them and set them aside. Lower the flame to medium. Add the remaining 2 tablespoons of oil and flavor it with the peppers. With the oil still at medium heat, add the scallions and garlic. Stir-fry them for 10 to 20 seconds, until their aroma rises from the wok. Add the sauce ingredients. When the sauce comes to a boil, add the cornstarch dissolved in broth. The sauce must be thick enough to coat the pork pieces. Since the pork is not seasoned, the sauce is the seasoning. Add the pork pieces and the peanuts. Quickly toss to coat them well. Stir and toss the pork for 30-to-45 seconds, or until the pieces are cooked through. Turn the pork out on a serving plate.