Pork with chilli pepper and peanuts

Ingredients
5 red chilli peppers, dry
3 tablespoons of Riso Scotti Rice Oil
150 g caju peanuts
4 pork chops, without bones, approximately 600 g, chopped
4 cloves of garlic, grated
5 cm piece of fresh ginger race, grated
1 green capsicum, cleaned and finely sliced
4 tablespoons of oyster sauce
2 tablespoons of soy sauce
4 green onions cut diagonally into pieces
1 small carrot, cut into fine strips
1 handful of fresh coriander leaves (or parsley), for garnishing
Riso Scotti Brown Rice, for serving

Instructions
Soak the chilli peppers in worm water, for 20 minutes. Drain them and remove the excess water using paper towels. Remove the seeds, totally or partially, and then slice them.
Heat the oil in a wok, or large pan, add the pieces of chilli pepper together with the caju peanuts. Fry until the peanuts start to get crispy.
Add the meat, garlic and ginger and fry until the chop pieces get evenly crispy.
Add the capsicum and cook for 2 minutes. Add the oyster sauce and the soy sauce; stir the ingredients and cook, until the quantity of sauce reduces just a little bit.
Put the wok aside. Add almost all the quantity of green onions, carrots and all the chopped coriander leaves. Stir well for 30 seconds. Serve with boiled rice, garnished with coriander leaves, green onion and the remaining pieces of carrot.

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