serves
2-3
prep
20 minutes
cook
20 minutes
difficulty
Easy
serves
2-3
people
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 500 g pork tenderloin, trimmed and cut into thin slices
- 1 tbsp Shaoxing wine
- 2 tbsp dark soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 4 garlic cloves, minced
- 1 tsp minced ginger
- 2 tbsp peanut oil
- 1 red capsicum, cored and julienned
- 1 cup snow peas, trimmed and julienned
- 1 tsp salt
- ½ tsp white pepper
- 4 green onions, thinly sliced
- 2 tbsp roughly chopped fresh coriander (optional)
Marinating time: 2 hours
Instructions
- Place slices of pork in a large mixing bowl and add Shaoxing wine, soy sauce, sesame oil, cornstarch, garlic, and ginger. Refrigerate for 2 hours to marinate the pork.
- Heat peanut oil in a large skillet over medium-high heat. Add pork and cook for 5-6 minutes, or until slightly browned. Add red pepper and snow peas, and cook for 3-4 minutes, or until colourful but still crunchy. Add salt, white pepper, and green onions. Cook for 1 minute and remove from heat.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
