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.

    7 people made this

    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

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Marinate the pork with the salt, soy sauce, Shaoxing wine and the cornflour slurry. Let sit for a few minutes.
    2. Combine the soy sauce, salt, sugar and stock to form a sauce. Set aside.
    3. 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.
    4. Heat the oil in a wok over high heat. Stir fry the pork until it turns light pink. Add the capsicum and toss well.
    5. Add the sauce and stir until thickened. Serve.


    Shaoxing wine can be purchased in Asian speciality shops or online. If unavailable, use dry sherry instead.

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