Hey Hive!
We're back with more of our home cooking! If you're unfamiliar with this series, it's where I showcase some new recipes I've been trying at home since I've been cooking a lot nowadays! Both because it's cheaper and also healthier to cook for yourself compared to eating out. While I have some regular recipes I do like to try new things and figured I'd share the new ones I've tried.
There was a deal for these lean pork slices that I bought so I wanted to see what other recipes I could try.
I came across this video for Stir Fry Pork with Green Pepper that looked really good! The lady in the video even dubbed it a rice killer dish, meaning that you'll eat so much rice with this dish because it's so tasty! This stir fry pork is also quite a common Chinese dish here so I figured I should learn how to cook it.
Here are the ingredients I used:
- 250g frozen lean pork slices
- 1 red chili
- 1 onion
- 1 carrot
- 2 cups of rice
- chopped garlic
For the pork marinade:
- 1 tbsp dark soy sauce
- 1 tbsp Chinese cooking wine
- 1 tbsp cornstarch
- 1 tbsp cooking oil
- salt
- white pepper
For the sauce:
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp sugar
- 1 tsp five spice powder
- 1 tsp cornstarch
- 1/4 cup water
Step 1: Defrost the lean pork if using frozen pork.
Step 2: Prepare the rice. I like to add extra veggies in my rice like carrots, frozen broccoli and leftover spinach stems.
Step 3: Marinade the pork for at least 30 minutes with dark soy sauce, Chinese cooking wine, cornstarch, cooking oil, salt and pepper. Make sure to mix it well and toss the pork in the marinade to fully cover it. The recipe actually calls for egg white but I wanted to try without it.
Step 4: Prepare the sauce by mixing light soy sauce, oyster sauce, sugar, five spice powder, cornstarch and water.
Step 4: Slice the carrot, chili and onions. I didn't have green pepper like the lady in the video so I used carrots.
I had chopped garlic ready so I didn't need to chop it fresh. It's just more convenient this way. But once you have all the ready ingredients ready, it's time to fry!
Step 5: In a wok or pan, heat up some oil on medium-high heat, then carefully place the pork slices in.
Step 6: Stir fry for at least 3 minutes until browned.
Step 7: Add in all the veggies, garlic and onion and stir fry until soft and aromatic.
Step 8: Add in the sauce and toss all the ingredients together, making sure everything gets covered.
Step 9: Once the sauce has reduced to a slightly thick consistency, it's ready to serve!
We scooped it on top of the rice so it would be easier to mix in with the sauce. It looked and smelled so good!
The pork was really tender, and nicely seasoned with both the marinade and the sauce. Initially I thought it was going to be too much but it was actually seasoned just right. I think without either step it would've definitely been blander.
The veggies also added some nice extra texture. I've actually never cooked with this chili before so I thought it was going to be quite spicy but it wasn't so bad. It did give a nice spice kick to the dish as well.
Overall, this was indeed a rice killer dish! Sean finished his plate in under 10 minutes and quickly went back for seconds! We didn't have much rice leftover either. It's definitely a tasty winning dish for sure! While it does require some time to marinade it's definitely worth the time and effort. Turns out it tasted fine without the egg white but I think it might make it more tender if added?
Either way, a very delicious meal indeed!
Thanks for reading!
To find out more about me, check out my intro post here!
Check out my previous post in this series!
