Pork and Pepper Stir Fry

4 standard portions

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Ingredients

• 1 lb pork tenderloin (, sliced against the grain into 1/8” pieces)
• 1 tablespoon Shaoxing wine
• 1/4 teaspoon salt
• 2 teaspoons cornstarch
• 1/4 cup chicken stock
• 2 tablespoons soy sauce
• 2 teaspoons dark soy sauce
• 2 teaspoons sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon ground black pepper
• 2 tablespoons peanut oil ((or vegetable oil))
• 3 cloves garlic (, minced)
• 1/2 yellow onion (, sliced)
• 1 bell pepper (, sliced)
• 1 teaspoon toasted sesame oil

Method

1. Combine the pork with all the marinade ingredients in a medium-sized bowl. Mix well. Marinate for 15 minutes while preparing the rest of the ingredients.
2. Mix all the sauce ingredients together in a small bowl.
3. Heat 1 tablespoon of oil in a wok or large non-stick skillet over high heat until smoking. Spread the pork with minimal overlap, cooking in two batches if needed. Let cook for 1 minute without moving, until the bottom turns golden. Flip to cook the other side for 30 seconds, until just cooked through. Transfer the pork to a large plate.
4. Add the remaining 1 tablespoon oil and garlic. Stir fry until fragrant, 20 seconds or so. Add the onion and the bell pepper. Cook and stir until starting to turn tender, 1 to 2 minutes.
5. Mix the sauce again to fully dissolve the cornstarch. Pour into the pan and add back the pork. Immediately stir to mix well. The sauce will thicken very quickly, in a couple of seconds. Turn off the heat and drizzle in the sesame oil. Toss again to mix. Transfer everything to a large plate. Serve hot as a main dish.