Ingredients
350 g (about 3/4 lb) pork with some fat, 100 g (about 1 medium) sweet bell pepper, 50 g (about 1/2 cup chopped) garlic chives or scallions, 25 ml (about 1 1/2 tablespoons) fresh broth or water.
Seasonings
20 g fresh ginger, 20 g sweet bean sauce, 20 g cooking wine, 50 g water starch, 50 g vegetable oil, 3 g salt, 10 g soy sauce, 1 g MSG.
Instructions
1. Cut the pork into thin strips (about 5 cm long and 0.3 cm thick), place in a bowl, and mix with water starch, salt, and cooking wine. Remove the stems and seeds from the bell peppers and cut them into strips. Finely shred the young ginger. Cut the garlic sprouts into 3 cm sections. In a small bowl, combine soy sauce, cooking wine, water starch, MSG, and fresh broth to make the sauce. Heat a wok over high heat, add a little oil, and stir-fry the bell pepper strips until just tender, then remove from the wok.
2. Heat a clean wok over high heat, add oil and heat to about 150°C (300°F), then add the shredded pork and stir-fry until separated, add sweet bean paste and stir-fry until fragrant, then add the sweet peppers, ginger shreds, and garlic sprouts, stir-frying everything together, pour in the prepared sauce, stir-fry until well combined, then remove from the wok and plate. This dish features a beautiful contrast of red, yellow, white, and green colors, with a crisp-tender texture, savory aroma, and a mildly spicy, salty-savory flavor.