Pepper Pork

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This is the other dish I made tonight, got such wonderful praises from hubby and little girl. The sauce is the same as Hong Kong Style Brocolli, a little bit of marination to prep the pork in advance made it even more flavorful.

2 green bell pepper, cut into bite size
1 pound of pork tenderloin, cut into thin slices
1/2 tablespoon of soy sauce
1/4 Chinese rice wine
1 teaspoon of corn starch
Sauce:
1/4 cup water
2 tablespoons oyster sauce
1 tablespoon sherry
1 -2 teaspoons cornstarch
2 teaspoons sugar
Other:
1 garlic clove, minced
2 thin slices ginger, minced
1 tablespoon of oil

Marinate pork slices with soy sauce, rice wine and cornstarch, for about 30 minutes.  Mix sauce ingredients in a small bowl and set aside.

Heat oil in wok, stir in garlic and ginger until fragrant, add in marinated pork, stir until most pink color’s gone, push the pork to the upper part of wok, then add the green bell pepper to the center portion of the wok, stir fry for 1-2 minutes, cover and let the steam wilt the pepper a bit, about 2 minutes. Add in the sauce and mix everything well, taste the pepper to make sure it’s tender yet a bit crunchy, serve with white rice.

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