Recipe | Cast Iron Recipes | Wok Recipes | Peppered Pork Stir Fry

Marinade Ingredients:

Cornstarch	2 tsp
Dark Soy Sauce	2 tbsp
Sake (or dry sherry)	1 tbsp
Clove Garlic, crushed	1 small piece
Red Chillies, chopped finely	2 small pieces
Sugar	1 tsp
A Little Freshly Ground Black Pepper

Stir Fry Ingredients:

Groundnut Oils	2 tbsp
Spring Onions (white part only), sliced thinly	6 pieces
red, yellow, orange bell peppers	1/2 piece each
Mangetout, cut in half lengthways	60g
Bean Sprouts, blanched	125g
Dark Soy Sauce	1 tbsp
Sesame Oil	1/2 tsp

Cooking Method:

To make the marinade, mix all the marinade ingredients together in a Le Creuset gratin dish. Add the pork and turn in the marinade so that it is evenly coated. Cover and leave to stand for 30 minutes to 1 hour in the refrigerator. Drain the pork well and pat it dry with paper towels before stir-frying.
Heat 1 tablespoon of the oil in the wok over medium heat on the stovetop. Add the spring onions and stir-fry, until they are just beginning to soften. Push these up onto the side wall of the wok.
Add the bell peppers, mangetout and bean sprouts and stir-fry for 1-2 minutes, pushing these up onto the side wall as well.
Add the remaining oil to the wok, and when it is hot, add the pork and stir-fry for 2 to 3 minutes until it is tender.
When the pork is cooked, push all the vegetables back into the middle of the wok. Add the soy sauce, sesame oil, 1 tablespoon of water, and a little ground black pepper. Stir together.
Taste before adding any salt because the soy sauce will add its saltiness and this might be sufficient.
Serve immediately with fried rice or boiled plain rice or noodles.