Empty My Fridge
Pepper Pork
Ingredients
- Pork loin1
- Cornstarch1 tsp
- Shaoxing wine1 tbsp
- Dark soy sauce1 tsp
- Black pepper¼ tsp
- Vegetable oil2 tbsp
- Garlic · chopped3–4 cloves
- Ginger · chopped1 tbsp
- Peppercorn · toasted crushed2 tsp
- Jalapeño chili · seeded4
- Oyster sauce1 tbsp
- Sugar2 tsp
- Sesame oil½ tsp
- Sesame seed
- Steamed buns
Instructions
- Mix the pork strips with the cornstarch, Shaoxing wine, dark soy sauce and black pepper. Set aside to marinate.
- Heat a wok or large skillet over high heat, add the oil and swirl to coat. Add the garlic, ginger and crushed toasted Sichuan peppercorns and stir-fry for about 1 minute, until fragrant.
- Add the marinated pork and stir-fry for 3 to 5 minutes, until cooked through with golden edges.
- Add the jalapeño strips, oyster sauce and sugar. Stir-fry for 1 to 2 minutes, until well combined and the peppers have softened.
- Take off the heat, transfer to a serving plate, and finish with sesame oil and sesame seeds. Serve with steamed buns, warm rice or noodles.
Summarized from Seonkyoung Longest's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.