Stir-Fried Pork with Green Chili Peppers

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a medium bowl, combine the pork shoulder slices with the marinade soy sauce, cornstarch, and rice wine. Mix well and let marinate for at least 15 minutes while you prepare other ingredients.

   Ca. 15 min.

2. 2

   In a small bowl, whisk together the sauce soy sauce, oyster sauce, sugar, white pepper, and water. Set aside.

   Ca. 2 min.

3. 3

   In another small bowl, whisk together the cornstarch and water for the sauce slurry until smooth. Set aside.

   Ca. 1 min.

4. 4

   Heat the vegetable oil in a large wok or skillet over high heat until shimmering.

   Ca. 2 min.

   Kokkens note: Ensure the wok is very hot to get a good sear on the pork.

5. 5

   Add the marinated pork in a single layer and stir-fry for 2-3 minutes until browned and mostly cooked through. Remove the pork from the wok and set aside.

   Ca. 3 min.

   Kokkens note: Do not overcrowd the wok; cook in batches if necessary to ensure even browning.

6. 6

   Add the green chili peppers to the same wok and stir-fry for 2-3 minutes until slightly softened but still crisp.

   Ca. 3 min.

7. 7

   Add the minced garlic and ginger to the wok and stir-fry for 30 seconds until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic and ginger.

8. 8

   Return the cooked pork to the wok.

9. 9

   Give the prepared sauce a quick stir and pour it into the wok. Cook for 1 minute, stirring constantly, until the sauce begins to bubble.

   Ca. 1 min.

10. 10

    Stir the cornstarch slurry once more and then slowly pour it into the simmering sauce while stirring. Continue to stir until the sauce thickens to your desired consistency.

    Ca. 1 min.

    Kokkens note: Add the slurry gradually to control the thickness.

11. 11

    Remove from heat, drizzle with sesame oil, and serve immediately.