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
1/2 tsp dark soy sauce
a dash of pepper
2-3 tbsp water
cornflour for thickening [optional]
- Marinate pork slices with some light soy sauce, pepper and cornstarch for at least 15 minutes.
- 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.
- In a small pan, and oil to saute garlic, capsicum and chilli.
- 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.
- Dish out to serve immediately.
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