Pork with green capsicum and bamboo shoots

This tasty pork belly stir-fry uses a quick soy sauce and Shaoxing wine marinade to add speedy flavour to a weeknight meal. Add sliced green capsicum and bamboo shoots for plenty of refreshing crunch and serve this stir-fry over freshly steamed rice.

• serves

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 200 g thinly sliced skinless pork belly (about 3 mm thick)
• 3 tbsp vegetable oil
• 1 green capsicum, thinly sliced
• 225 g can bamboo shoots, drained
• 2 slices ginger
• 2 garlic cloves, sliced
• 1 tbsp Shaoxing wine
• 1 tbsp oyster sauce
• 1 tsp soy sauce
• 1 tsp sesame oil
• ½ tsp sugar
• 1 tsp cornflour mixed with ¼ cup cold water (plus extra if necessary)

Meat marinade

• 1 tsp soy sauce
• 1 tsp Shaoxing wine
• 1 tsp sesame oil
• pinch of white pepper
• pinch of bicarbonate of soda
• 1 tsp cornflour

Marinating time: 10 minutes

Instructions

1. Cut the strips into 5 cm pieces and in a medium bowl, combine with the meat marinade ingredients. Set aside for 10 minutes.
2. Heat a wok over high heat and add the vegetable oil. Add the capsicum and bamboo shoots and toss until lightly wilted. Remove from the wok to a plate, reserving the oil in the wok.
3. Add the ginger and the marinated pork and fry for 4 minutes, or until the pork is browned. Add the garlic and return the capsicum and bamboo shoots to the wok. Add the wine, oyster sauce, soy sauce, sesame oil and sugar and toss to combine. Add as much of the cornflour mixture as you need to produce a silky sauce and serve.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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