Open in Cookpad AppCooking Instructions
- 1
Slice pork into strips or chunks and place into a container to marinade
- 2
Add black pepper, 1 Tbsp soy sauce, ginger powder, pinch salt, olive oil, 1/2 the garlic and 1 cup stock or bullion. Refrigerate at least 2 hrs.
- 3
While meat rests prep and wash all veggies
- 4
Heat a large wok and 2 Tbsp veg oil over med-med/high heat. Once hot add sugar till caramelized. Add meat and cook till just done. (5-8 min) remove from pan
- 5
Add remaining veg oil to pan and bring back up to heat. Add remaining fresh garlic and the fresh ginger. You can grate the ginger or chop very fine. I used a garlic press at this point.
- 6
The garlic and ginger will release their flavor into the oil (once you smell garlic and ginger strongly) at this point add the onion and leek. Mix in the mushrooms and peppers as well as the remaining stock.
- 7
Bring to a simmer and cook covered for 5 min till warmed through. Add meat and mix together. Continue cooking until the leeks have reduced and the peppers and softened.
- 8
Thicken with cornstarch and remove from heat. Serve over white rice. Enjoy hot!
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