Green Pepper Pork

Cut 250 g pork across the grain into roughly 3 mm strips. Mix with 1 tbsp light soy sauce, 1 tbsp cooking wine and 1 tbsp starch until evenly coated and slightly tacky, then mix in 2 tsp oil. Marinate for 10 minutes while completing steps 2 and 3.

Remove the stems and seeds from 3 small green bell peppers, cut into strips similar in width to the pork and drain well. Mince 3 garlic cloves and keep them separate.

Stir together the remaining 1 tbsp light soy sauce, ½ tsp sugar and 2 tbsp water until the sugar is mostly dissolved.

Heat the wok and coat it with 1 tbsp oil. Add the pork and quickly separate the strips. Remove once the surfaces turn opaque and the strips separate; do not brown deeply. Work in batches if crowded. The pork will finish cooking when returned to the wok.

Add the remaining 1 tbsp oil to the wok and briefly fry all the garlic until fragrant, without browning. Add all the pepper strips and stir-fry over high heat for about 30–60 seconds, until bright green and just tender-crisp; thicker strips may need longer.

Return all the pork and add all the sauce from step 3. Toss over high heat until the pork is fully cooked, the peppers are tender-crisp and a thin glaze coats the food, then plate immediately. If liquid pools, briefly remove the pork, reduce the liquid and return the pork to coat without overcooking.