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.

Ingredients

[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.