A stir-fried meat with peppers is a takeaway staple here in the UK this acted as the inspiration for this recipe where I attempted to make something that could be made in the around the same amount of time but provided a more flavour packed result.
- 540 Grams Pork, cubed
- 1 Onion sliced into half moons
- 3 Peppers, roughly chopped
- 2 Cloves Garlic, Sliced
- 1 cm Root Ginger, minced
- 1 Tablespoon Light Soy Sauce
- 2 Tablespoons Dark Soy Sauce
- 1 Tablespoon Oyster Sauce
- 2 Tablespoon Water
Serves 2 with rice or 4 with rice and additional side dishes
- In a saucepan of boiling water, boil the pork for 5 minutes then drain and set aside.
- In a wok or large frying pan heat the oil over a high heat until shimmering and smoking lightly, then add garlic and ginger and fry for 1 minute until fragrant.
- Add the peppers and onion and stir fry for a minute until the peppers and onions start to soften then return the meat to the pan and fry for a further 2 minutes until the edges are slightly golden.
- After frying the meat for 2 minutes reduce to a medium heat and add the soy sauces, oyster sauce and water and cook stirring frequently for 7 minutes then remove from the heat and serve.