Tuesday, 24 April 2012

Stir-Fried Peppers with Pork Fillet


  • 3 tbsp oil, for frying
  • 500g Pork fillet,  averagely 1cm thick slices
  • (Pork can be substitute with beef or chicken fillet)
  • 1 green capsicum,  diced in cube
  • 1 red capsicum, diced in cube
  • 1 big onion, diced
  •  6 cloves garlic, finely chopped
  • 1 small knob ginger, finely chopped
  • 50g palm sugar
  • 1½ tbsp ground black pepper
  • 1½ tbsp Shao-xing wine
  •  1 tbsp soy sauce
  • 1 tbsp oyster sauce
  •  1½  chicken stock


  • Heat oil in a wok until it turns hot
  • Add in chopped garlic and ginger
  • Add the pork fillet and stir-fry, splash in the mixed soy sauce, oyster sauce & chicken stock
  • Add in capsicums and onions and toss.
  • Add in sugar and black pepper, stir to melt, and lastly splash in the Shao-xing wine and fry for another half a minute.
  • Remove from wok and serve straight away.

No comments:

Post a Comment