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Wednesday, May 1, 2013

Pork Fillet with Green Capsicum

This is actually a quick stir fried dish at the 'Chu Char' stalls where the pork fillets are deep fried or scalded in hot oil, drained and fried with the remaining ingredients.
Here, I am enjoying this dish in a more healthier way. Instead of deep frying, I blanched the marinated pork fillets in boiling water.  The boiling water can also be used as a soup base.  This dish tasted good and we can eat without worrying about the fat content of it.
[serves 2-3]
200 gm tender pork fillet - sliced
1 green capsicum - cut wedges or diamond shape
1 red chilli - seeded and cut big pieces
2-3 cloves garlic - sliced
1/2 tbsp oil
Seasoning - Combine together
1 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tsp dark soy sauce
a dash of pepper
2-3 tbsp water
cornflour for thickening [optional]
  1. Marinate pork slices with some light soy sauce, pepper and cornstarch for at least 15 minutes.
  2. Bring a small pot of water to boil.   Put in pork slices.  Dish out onto a place with the meat slices float to the surface.
  3. In a small pan, and oil to saute garlic, capsicum and chilli.
  4. Add in the blanched meat and seasoning.  Bring to a boil over high heat.  Stir to coat meat with sauce.  Thicken with cornflour mix if preferred.
  5. Dish out to serve immediately.  


Cheah ~ No-Frills Recipes said...

This is yummy with rice....

Phong Hong said...

Kimmy, I like this dish very much. Served with rice and with sliced chillies in soya sauce and vinegar. More rice please!

kimmy said...

Hi Cheah, we enjoyed it very much and I like it cos' my kitchen is not greasy.

kimmy said...

Hi Phong Hong, thanks for sharing the condiments. I'll try it.

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