Preparation time is 15minutes
Cook time is 12minutes
Total time is 27minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 1teaspoons cornflour
- 2tablespoons Chinese rice wine
- 1teaspoons sugar
- 1/2teaspoons salt
- 2tablespoons black bean sauce
- 500grams lean pork, trimmed and cut into long, thin strips
- 3tablespoons peanut oil
- 1 small red onion, sliced
- 1 red capsicum, cored, deseeded and sliced
- 1 piece fresh root ginger, 1.5 cm, cut into matchsticks
- 2 cloves garlic , finely chopped
- 2tablespoons water
- 4 spring onions, thinly sliced
- 2 red chillies, deseeded and thinly sliced
- 2teaspoons sesame oil
Method
Step 1 of 4
Put the cornflour, rice wine, sugar, salt and black bean sauce in a large bowl and combine to make a smooth paste. Toss the pork into the bowl and stir to cover. Set aside for 10 minutes.
Step 2 of 4
Heat 1 tablespoon of the peanut oil in a wok over a high heat until the oil starts to shimmer. Add half the pork and stir-fry for 2-3 minutes until golden, then remove with a slotted spoon and set aside. Heat another 1 tablespoon of oil and stir-fry the rest of the pork in the same way.
Step 3 of 4
Wipe the wok clean with a piece of kitchen paper and heat the remaining oil over a high heat. Add the onion, red capsicum, ginger and garlic and stir-fry for 2 minutes. Return the pork to the wok with the measurement water and stir-fry for 1 minute.
Step 4 of 4
Add the spring onions, chillies and sesame oil to the wok and cook for a further 30 seconds, then serve.
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