100 gm pork (leg-cut)
300 gm sweet green pepper
2 red peppers
2 spoonfuls sweetened soybean paste
1/2 spoonful cornstarch
2 scallions
3 slices ginger
2 sections fresh garlic
2 spoonfuls sugar
2 spoonfuls wine
2 spoonfuls soy sauce
1t salt
oil for frying
1. Wash pork. (Be sure to remove skin and tendons.) Cut into small strips. Marinade in an even salt, soy sauce, wine, and cornstarch mixture.
2. Wash sweet green peppers. Remove core along with seeds. Cut into small sections. Wash red peppers and remove the stems. Cut diagonally into small pieces. If you prefer a less pungent flavor then remove the seeds.
3. Wash scallions. Remove any wilted leaves as well as the bulbs. Slice scallions into small pieces.
Wash ginger. Remove the skin and dice. Remove skin of garlic. Place on cutting board and crush with a knife.
4. Add sugar and 1t of water into sweetened soybean paste. Mix thoroughly.
After the oil in the wok is piping hot, stir-fry green peppers for a very short time. Remove from wok.
Add cooking oil to wok once again and heat. Next, add red peppers and stir-fry at a lower temperature. Remove and set aside in a bowl.
Add pork into remaining oil in wok and stir-fry. When pork is almost cooked add red and green peppers. Next, add scallions, ginger and garlic into wok along with the sweetened soybean paste and stir-fry. Remove and place in a shallow serving bowl. Best when served hot.
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