Stir-Fried Pork with Green Peppers
Stir-fry the green pepper and pork strips separately, then combine them. The finished dish is visually appealing, with tender meat, fresh peppers, and a clean, savory flavor.
Ingredients
Pork tenderloin (cut into 3cm long, 5mm wide, 5mm thick strips)
150 g
Green pepper (remove stem and seeds, wash, cut into 3cm long thin strips)
200 g
Soy sauce
30 g
Sesame oil (used twice, 25g each time)
50 g
Chicken broth
75 ml
Cornstarch (40g for marinating pork, 35g for slurry)
75 g
Sesame seeds (roasted)
5 g
Salt (used twice)
3 g
Instructions
1
Prepare the green peppers
Remove the stems and seeds from the green peppers, wash, cut into 3cm long thin strips, sprinkle with salt, and let stand briefly.
2
Marinate the pork strips
Cut the pork into 3cm long, 5mm wide, 5mm thick strips, mix well with salt and 40g cornstarch, and marinate to absorb the flavors.
3
Prepare the slurry
Combine the soy sauce and 35g cornstarch in a bowl, then add the chicken broth and stir to make a slurry.
4
Stir-fry
Heat the wok, add 25g sesame oil, and when the oil reaches about 70% hot, add the green pepper strips, stir-fry briefly, and remove. Add the remaining 25g sesame oil, heat, then add the pork strips and stir-fry briefly. Return the green pepper strips to the wok, toss a few times, plate, sprinkle with the roasted sesame seeds, and serve.
