Chinese cuisine

Easy

Pork and Vegetables Stir Fry

Name: Pork and Vegetables Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Chinese-Sichuan
Ingredients: 10 oz. Pork Tenderloin; 5 cup Cooking oil; 0.5 tsp. Salt [marinade]; 1 tbsp. Water [marinade]; 1 tsp. Starch [marinade]; 1 count Egg white [marinade]; 3 oz. Green Bell Pepper; 2 oz. Red Bell Pepper; 1 oz. Bean Sprout; 1 oz. Ginger; 4 tbsp. Cooking oil; 1 tsp. Salt to taste; 1 tsp. White pepper; 1 tsp. Sesame oil; 2 tbsp. Cornstarch Water (2 Tbsp Cornstarch Mixed With 1 Tbsp Water)

Colorful veggies and lean pork, this Pork and Vegetables Stir Fry is easy to make and packed full of delicious flavors. It’s perfect for meal prep or dinner for two.

Chef John Zhang

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Recipe

PRE TIME: 10 min

COOKING TIME: 15 min

TOTAL TIME: 25 min

2 SERVING

Ingredients:

10 oz. Pork Tenderloin
5 cup Cooking oil
0.5 tsp. Salt [marinade]
1 tbsp. Water [marinade]
1 tsp. Starch [marinade]
1 count Egg white [marinade]
3 oz. Green Bell Pepper
2 oz. Red Bell Pepper
1 oz. Bean Sprout
1 oz. Ginger
4 tbsp. Cooking oil
1 tsp. Salt to taste
1 tsp. White pepper
1 tsp. Sesame oil
2 tbsp. Cornstarch Water (2 Tbsp Cornstarch Mixed With 1 Tbsp Water)

Directions:

Step 1

Slice the pork tenderloin, ginger, red and green bell pepper into shreds of similar sizes.

Step 2

Marinate the pork with the marinade sauce, mix well and set aside.

Step 3

Heat 5 cups of oil in a wok over medium-high; add shredded pork. Pork is easy to break, use chopsticks to separate. Drain the pork with a strainer to remove excess oil.

Step 4

Leave 2 tbsp of oil in the wok; add green bell pepper, red bell pepper, bean sprout. Stir fry for a moment then add cooking wine. Cook for 2 minutes, stirring occasionally. Pour them into the strainer together with the pork to remove excess oil.

Step 5

Add 2 tbsp of oil, ginger and the pork and vegetables from the strainer to wok. Stir a bit then add salt, white pepper, water and starch. Stir and mixed well.

Step 6

At the end add sesame oil and stir fry, then pour into a plate.

Final Notes

To prevent sticking, heat up the wok then add a few tbs of cold oil, swirl so the oil cover the cooking area of the wok. Remove oil and the wok is ready.