Ingredients:
200 gr pork
4 green lomboks / habanero
1/4 red bell pepper
3 cloves of garlic
1 tbsp light soy sauce
oil
Marinade:
1 tbsp light soy sauce
1/2 tsp salt
1/4 tsp pepper
4 tbsp water / chicken broth
1/2 tsp palm sugar
1/2 tbsp cooking wine / Shaoxing / mirin
3 tbsp cornstarch
2 tbsp oil
Preparation:
Cut the meat into thin strips. Deseed the lomboks and cut them fine. Cut the parika into thin strips. Chop the garlic finely.
Mix the meat with the ingredients for the marinade, except the cornstarch and the oil, and leave it for 15 minutes. Then mix in the cornstarch. Mix in the 2 tbsp oil just before fry.
Heat the oil in a pan and fry the meat on high heat quickly for 10-15 seconds or until the meat turns white.
Then remove the meat from the pan and leave 1 tbsp of oil behind. Fry the garlic for 30 seconds. Then add the lomboks and the bell pepper and fry until soft. Then add the soy sauce and the pork and mix well. Serve.
