Chinese pork and peppers

Name: Chinese pork and peppers
Cuisine: China
Ingredients: 1 large onion, peeled and chopped into 1 cm/½ inch pieces; 1 fat garlic clove, peeled and finely chopped; 500 g/1 lb 2 oz loin of pork, membrane trimmed off; 1 red pepper and 1 green pepper, each cut into quarters lengthways, deseeded and pith removed; 1 tablespoon cornflour mixed with a little cold water to the consistency of single cream; 150 ml/5 fl oz chicken stock; 1 tablespoon dark soy sauce; vegetable oil, for stir-frying; 2.5 cm/1 inch piece fresh root ginger, peeled and finely chopped; ¼ teaspoon hot red chilli flakes; 3 or 4 tablespoons rice wine, sake or dry sherry; 150 g/5 oz button mushrooms, chopped

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

500 g/1 lb 2 oz loin of pork, membrane trimmed off
1

Asia
China
Main course

Method

Cut the pork into 5-7.5 cm/2-3 inch long strips 1 cm/½ inch wide. Cut the pepper quarters into thin slices the same size as the pork.
Heat a wok, add a little oil and stir-fry the onion until soft, then add the garlic and stir-fry for about 30 seconds.
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