Shredded pork with green peppers

The green pepper or pimento, a native of America, is now cultivated in all parts of the world. Its crunchy texture makes it very popular in China.

1/2 lb (225 g) pork
1 tbsp soy sauce
1 tbsp rice wine or sherry
1 tsp sugar
1 tsp cornflour
1/2 lb (225 g) green peppers
4 tbsp oil
1 tsp salt

Method

Shred the pork into thin strips and marinate with soy sauce, wine, sugar and cornflour. Wash the green peppers in cold water, slit them open and discard the seeds and stalks. Shred them into thin strips.

Heat about 2 tablespoons oil in a hot wok or pan, stir-fry the pork for about 1 minute or until the colour of the meat starts to change, remove and keep aside.

Heat the remaining oil until smoking, add the green peppers, stir for about 1/2 minute, add salt, continue stirring, then add the meat and cook together for another minute at most. Serve hot.

It goes without saying that you can replace the pork with beef or chicken; indeed, instead of green peppers you can use almost any other kind of vegetable. Equally, you need not shred all the ingredients into thin strips – they could be slices of any shape or size you wish, but bear in mind that both the meat and the vegetable should match in shape and size.

© Deh-Ta Hsiung and reproduced with his kind permission.