As long as you can eat chilli, it is almost impossible that you don't love this dish. It is a national dish enjoying the highest popularity on Chinese table, similar to tomato and egg stir fry.

The peppers absorb the oil from the pork, giving the dish a uniquely savory taste.

Simply made from fresh slices of pork and green or red chilli peppers, you can make this dish very easily and quickly.

In Chinese stir-frying, we marinating the meat with a couple of ingredients with several purposes. The first one is to give the meat a basic flavor, using soy sauce, salt, white pepper and etc. And the second one is to make the meat juicy itself by adding some liquid. The last purpose is to add a protecting shell with the help of starch to keep the meat from overcooking by the high heat of the wok and keep the juice inside.

Ingredients

1. 200g pork butt, cut into similar slices

2. 3-4 fresh peppers, remove the seeds and finely shredded

3. 1/4 cup of vegetable cooking oil (we will not intake all of them)

4. 2 garlic cloves, finely minced

5. 1 tbsp. light soy sauce

Marinating ingredients

1. 1 tbsp. light soy sauce

2. 1/2 tsp salt

3. 1/4 tsp. white pepper

4. 4 tbsp. water or chicken stock

5. 1/2 tsp. sugar

6. 1/2 tbsp. cooking wine (Shaoxing wine)

7. 3 tsp. cornstarch

8. 2 tsp. vegetable cooking oil

Instructions

1. Cut pork into small thin slices. Transfer the pork shreds to a larger bowl, add sugar, salt, white pepper, light soy sauce, water and cooking wine. Combine well and make sure the pork absorbing all the liquid and marinating for at least 15 minutes. Add cornstarch and mix well.

2. Mix in 2 teaspoons of vegetable cooking oil before frying.

3. Heat the wok firstly until really hot and then add oil and continue heating for 30 seconds. Add the pork shreds in and fry quickly for no more than 10 seconds or until the sheds changes turns pale. It is completely ok if it contains some pink inside. If you are working with an insufficient heat, you can cook the pork in two batches.

4. The remaining heat will continue cook it after transferring out. Transfer out the pork immediately and remove extra oil. Leave only 1 tablespoon of oil inside and fry garlic until aromatic. Place green pepper in, fry for 10 to 20 seconds until slightly softened. Sprinkle a small amount of salt and drizzle light soy sauce around the edges. Mix with pork and serve hot.