Pork and Pepper Stir Fry
A delicious and authentic chicken recipe for Pork and Pepper Stir Fry, prepared with traditional seasonings and techniques.
Ingredients
- • 1 lb pork tenderloin (, sliced against the grain into 1/8” pieces)
- • 1 tablespoon Shaoxing wine
- • 1/4 teaspoon salt
- • 2 teaspoons cornflour
- • 1/4 cup chicken stock
- • 2 tablespoons soy sauce
- • 2 teaspoons dark soy sauce
- • 2 teaspoons sugar
- • 2 teaspoons cornflour
- • 1/2 teaspoon ground black pepper
- • 2 tablespoons peanut oil ((or vegetable oil))
- • 3 cloves garlic (, minced)
- • 1/2 yellow onion (, sliced)
- • 1 sweet peppers (, sliced)
- • 1 teaspoon toasted sesame oil
Preparation Steps
Combine the pork with all the marinade ingredients in a medium-sized bowl. Mix well. Marinate for 15 minutes while preparing the rest of the ingredients.
Mix all the sauce ingredients together in a small bowl.
Heat 1 tablespoon of oil in a wok or large non-stick frying pan over high heat until smoking. Spread the pork with minimal overlap, cooking in two batches if needed. Let cook for 1 minute without moving, until the bottom turns golden. Flip to cook the other side for 30 seconds, until just cooked through. Transfer the pork to a large plate.
Add the remaining 1 tablespoon oil and garlic. Stir fry until fragrant, 20 seconds or so. Add the onion and the sweet peppers. Cook and stir until starting to turn tender, 1 to 2 minutes.
Mix the sauce again to fully dissolve the cornflour. Pour into the pan and add back the pork. Immediately stir to mix well. The sauce will thicken very quickly, in a couple of seconds. Turn off the heat and drizzle in the sesame oil. Toss again to mix. Transfer everything to a large plate. Serve hot as a main dish.