INGREDIENTS
Pork + Marinade
450g / 1lb Pork Loin
1tbsp Corn Flour (aka Corn Starch)
1tsp White Sugar
1/2tsp Cooking Salt (or 1/4tsp Table Salt)
1/2tsp Bi-Carb Soda (aka Baking Soda)
1tbsp Soy Sauce
1tbsp Shaoxing Cooking Wine
1/2 metric cup Water
Peppers
400g / 14oz Peppers of choice (refers to weight after cutting)
Aromatics
4 cloves Garlic
Sauce
1tbsp Corn Flour (aka Corn Starch)
1/2tbsp White Sugar
1tsp Chicken Stock Powder
1/2tsp White Pepper
1/8tsp Chinese 5-Spice Powder (optional)
2tbsp Soy Sauce
2tbsp Oyster Sauce
1tbsp Shaoxing Cooking Wine
1tsp Dark Soy Sauce
1/2 metric cup Water / Chicken Stock (omit Chicken Stock Powder if using Chicken Stock)
Rice
2 metric cups Jasmine Rice
For Cooking
2tbsp Cooking Oil (e.g. Vegetable, Canola, Sunflower etc.)
1tsp Sesame Oil
METHODS
Step 1: Prepare the pork
Slice the pork into 2-3 pieces along in the direction of the muscle fibres
Slice each piece against the grain into thin strips. Add to a bowl
Add all marinade ingredients. Mix thoroughly until no liquid pools at the bottom of the bowl
Leave to marinate for a a minimum of 15 minutes (longer marinating times will result in more tender pork)
Step 2: Prepare the peppers
Slice peppers into bite-sized pieces, avoiding the pith and seeds
Add to a bowl and set aside
Step 3: Prepare the aromatics
Finely mince garlic and set aside in a bowl
Step 4: Prepare the sauce
Add all the sauce ingredients to a bowl. Stir to combine. Set aside
Step 5: Cook the stir-fry
Fill a carbon steel wok with water and bring to a boil over high heat
Blanch the marinated pork until white, stirring to separate the pieces (about 1 minute)
Remove the pork and place in a strainer for excess liquid to drain
Clean your wok and place over high heat until smoking hot
Add 1tbsp cooking oil and swirl to coat the surface
Stir-fry the peppers for 1 minute (cook for longer if you want it softer). Remove from wok and place back into the same bowl the raw peppers were in
Place the wok over low heat
Add 1tbsp cooking oil and swirl to coat the surface
Add the minced garlic. Cook until just starting to turn golden brown
Add the prepared sauce. Stir before adding to release any starch stuck on the bottom of the bowl. Cook until bubbling and thickened
Turn the heat off and add the cooked pork, cooked peppers & 1tsp sesame oil
Mix to combine and coat with the sauce
Step 6: Cook the rice
Wash and drain 2 cups Jasmine rice 3-4x
Add to a small pot or rice cooker, along with enough water to cover the surface by 1-2cm / 0.4-0.8in
If using a rice cooker, switch to 'cook'
If using a pot, bring to a boil over high heat. Once boiling, cook over low heat with the lid on for 10 minutes. Turn the heat off and allow to rest for 10 minutes with the lid still on
Once cooked, fluff with a spatula to release excess steam. Cover with a lid until ready to serve
Step 7: Storage & serving
Evenly distribute the rice between 4 container on one side
Evenly distribute the stir fry between 4 containers on the other side
Allow to cool before storing in the fridge for up to 1 week
To serve, microwave to reheat and enjoy!
VIDEO
NUTRITION
Servings: 4
Nutrition per serving:
Calories - 586
Protein - 31.4g
Carbohydrate - 88.3g
Fat - 11.8g