Happy Chinese New Year! The Year of the Rabbit started off on a real cold note, we are awaiting for some snow, though so far the weatherman hasn’t been accurate (What else is new right?). I decided to cook something hearty for tonight, the black pepper really gave this dish a kick, though my little girl couldn’t handle the heat so she ran for water after the first taste. Hubby and I really enjoyed this simple dish, hope you will also!
1 pork tenderloin, cut into thin slices
Half of an onion (cut into chunks)
1 green bell pepper (cut into chunks)
1-1/2 tablespoons soy sauce (use 1/2 tablespoon to marinate the chicken)
1/2 teaspoon corn starch
1/2 teaspoon rice wine
3/4 teaspoon freshly milled black pepper
1/4 teaspoon sugar
1/2 teaspoon Maggi seasoning
2 tablespoons oil
Marinate the chicken strips with 1/2 tablespoon of soy sauce, corn starch and rice wine for 10 minutes.
Heat up a wok and add cooking oil. When the cooking oil is hot, add the sliced onions and quickly stir-fry until aromatic and follow by the bell pepper and black pepper. Stir-fry for 1 minute and add in the pork slices . Continue to stir-fry until the pork is no longer pink. Add in soy sauce, Maggi sauce, sugar, and continue to stir-fry until the onions are caramelized. Dish out and serve hot.
Adapted from Rasa Malaysia