Stir-Fried Bell Peppers With Roast Pork 甜椒炒烧肉

Stir-Fried Bell Peppers With Roast Pork 甜椒炒烧肉

 

 Colourful and very delicious

I had prepared the bell peppers and black fungus with the intention of frying them with pork slices. When SK's brother presented us with a large piece of roast pork, I promptly switched the pork slices to roast pork instead. The red and green bell peppers contrasted with the black fungus and roast pork making it a colourful dish. It is very tasty and simple to prepare.

Ingredients

 

600g roast pork, cut into bite-sized pieces
1 red bell pepper, cut into pieces
1 green bell pepper, cut into pieces
50g black fungus, soaked until soft and cut into pieces
2 tbsp cooking oil
1 tbsp minced garlic

Sauce Ingredients

 

1 tbsp oyster sauce
1/2 tsp salt
1 tsp sugar
1 tsp cornflour

Mix sauce ingredients together in 1 Chinese rice bowl of water 

 Cut soaked black fungus into small pieces

Cut bell peppers into small pieces

Instructions

 

1.  Heat a wok until hot. Add 2 tbsp cooking oil
2.  Saute minced garlic until fragrant
3.  Add in the bell peppers and black fungus
4.  Stir-fry for 2 minutes at high heat
5.  Add in the roast pork and fry for a further 2 minutes at high heat
6.  Pour in the sauce ingredients and continue to stir-fry until almost dry
7.  Switch off the flame and dish up

Simple to prepare