- Ingredients
- pork
- 400 gram
- chili pepper (red)
- 1
- garlic
- 1 clove
- soy sauce
- 3 tablespoon
- Japanese rice wine / sake
- 2 tablespoon
- ginger (fresh)
- 1 tablespoon
- sesame oil
- 2 tablespoon
- peanut oil
- 1 tablespoon
- sugar snaps
- 300 gram
- soy bean sprouts
- 400 gram
- bell pepper (red)
- 1
- Full ingredient details
- Timing
- Preparation Time:
- 10 minutes
- Waiting time:
- 120 minutes
- Cooking Time:
- 10 minutes
- Region of origin
- Asia
- This recipe:
- Serves:
- 4
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- This recipe by:
- petra
stir-fried pork with red peppers
Ingredients
| pork | 400 gram | |
| chili pepper (red) | 1 | |
| garlic | 1 clove | |
| soy sauce | 3 tablespoon | |
| Japanese rice wine / sake | 2 tablespoon | |
| ginger (fresh) | 1 tablespoon | (finely chopped) |
| sesame oil | 2 tablespoon | |
| peanut oil | 1 tablespoon | |
| sugar snaps | 300 gram | |
| soy bean sprouts | 400 gram | |
| bell pepper (red) | 1 |
Preparation
- Cut the pork meat into thin slices. De-seed the chili and cut into parts, as well as the garlic. In a bowl, marinade the meat with the chili, garlic, soy sauce, rice wine (saki), ginger, and sesame oil. Mix thoroughly, then leave in the fridge for 2 hours.
- Heat the peanut oil in the wok, fry the sugar snaps and finely chopped red pepper until soft. Remove from the wok and put aside.
- Fry the meat until brown, then add the sugar snaps and red pepper, together with the bean sprouts and the marinade liquid. Bring to boil.
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