The Chef of this recipe has mentioned that we can stir fry pork either marinated or unmarinated. The former is more velvety while the latter is more flavourful. This recipe shows how pork tenderloin can be cooked without any marinade yet it is extraordinarily tasty. I fully concur with Chef Yee Yo after trying this recipe.
It is so simple with only a few ingredients yet awesome dish. The meat slices are tender while the green peppers are crunchy and sweet. I have modified the seasoning as I noticed there could be a typo error where it is stated to add 1 tablespoon dark soy sauce which could be light soy sauce.
Recipe adapted from ‘You Can Cook Anything Chinese’ by Madame Yee Yo with modifications
150-200 gm pork tenderloin – cut thin slices [you can use streaky pork belly, too]
2 green bell peppers – cut diamond shapes
1 tbsp each of chopped garlic, ginger and spring onions
1-2 tbsp fermented black beans – rinsed
1 tsp sesame seed oil
1 tbsp each light soy sauce and wine
Dash of msg and pepper
- Heat 1-2 tbsp oil in a non stick wok [less oil if using streaky pork belly], sauté chopped garlic, ginger, spring onions until fragrant. Add in black beans and stir fry until aromatic.
- Add in the pork, stir until colour changes to white. Add in the seasoning, sesame oil and stir.
- Sprinkle some water before adding the green peppers. Stir fry for 1-2 minutes or until peppers
- Looks bright green [do not fry for too long if you prefer crunchy texture].
- Dish up and serve immediately.