Chinese pork and peppers

Preparation info
    • Difficulty


Appears in
Floyd's China

By Keith Floyd

Published 2005

  • About


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


  1. 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.
  2. 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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