Pork and Red Capsicum Stir Fry
25 minutes
The red capsicum really brings this pork stir fry to life, sometimes I add green and yellow capsicums too. Serve with rice.
Jin
6 people made this
Ingredients
Serves: 2
- 200g lean pork, cut into 3mm strips
- 1/4 teaspoon salt
- 1 teaspoon soy sauce
- 1 teaspoon Shaoxing wine
- 1 teaspoon cornflour, mixed in a little water
- 1 teaspoon soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 2 tablespoons chicken stock
- 200g red capsicum, cut into 3mm strips
- 3 1/2 tablespoons vegetable oil
Directions
Preparation:15min ›
Cook:10min ›
Ready in:25min
- Marinate the pork with the salt, soy sauce, Shaoxing wine and the cornflour slurry. Let sit for a few minutes.
- Combine the soy sauce, salt, sugar and stock to form a sauce. Set aside.
- Heat a frying pan over medium heat. Add the red capsicums and dry-fry for 1-2 minutes until the frying pan is almost dry. Remove and set aside.
- Heat the oil in a wok over high heat. Stir fry the pork until it turns light pink. Add the capsicum and toss well.
- Add the sauce and stir until thickened. Serve.
Ingredients
Shaoxing wine can be purchased in Asian speciality shops or online. If unavailable, use dry sherry instead.
