For the recipe (enough for 3 - 4)
400g pork tenderloin or pork chop, sliced
1/2 tsp of bicarb
2 tbsp of oyster sauce
1 tbsp of cornflour
1 cup of cooking oil
2 - 3 cloves of garlic, chopped
1 small chunk of ginger, chopped
2-1/2 tbsp of fermented black beans, rinsed and chopped (use dried beans not sauce in a jar, very cheap in chinese supermarket )
3 sweet pepper (yellow, green and red), cut into chunks
1 tsp of dark soy sauce
3 - 4 tbsp cooking wine
1 tsp of sugar
3 - 4 stalks of spring onion, cut into 2 cm length
- Mix the pork with bicarb, oyster sauce, leave to marinate for 30 - 40 minutes. Stir in the cornflour.
- Heat the oil in a wok till very hot, turn the heat to maximum, throw in the meat, it will sizzle like mad, stir and loosen the meat to cook in the hot oil. Take the meat out after 1 minute. Drain using a large sieve.
- Remove all the oil but leave about 1 tbsp, add in the chopped garlic and chilli, stir then add the black beans, stir till fragrant.
- Add in the meat and the sweet pepper, turn the heat to maximum, stir then add in some cooking wine, black soy sauce and a little sugar to balance the saltiness. Stir till pepper is tender but still have a bit of crunch.
- Add in the spring onion stir and ready to eat.
*There isn't much sauce to the dish, if you like quite a bit of sauce, add in some water and a little cornflour to thicken, before you add in the spring onion
** Velveting this way the meat is very tender. You can reuse the remaining oil. If you don't like the idea of cooking the meat in hot oil, you can stir fried raw with the garlic, chilli and black bean till nearly cooked before adding the pepper.
*** You can also substitute pork with chicken or beef. If using chicken omit bicarb and add about 1 tbsp beaten egg white.