If you are looking for an easy yet tasty recipe, Pork Strips with Capsicum in Hoisin Sauce may just be right for you (provided you eat pork, of course). To be honest, though I have heard much about Hoisin Sauce since I was young when I was exposed to the cook show Wok with Yan, I did not venture into cooking with this sauce until I tasted my mother-in-law’s Pork Leg Hoisin Stew. It seems that pork tastes good when paired with Hoisin Sauce.
So, my recent venture was to stir fry pork strips with capsicum and carrots with hoisin Sauce and what a satisfaction this dish gave me. The subtly sweet and crunchy capsicum and carrots gave this dish a mix inÂ the different texture and taste.Â The use of onions also helped to give this dish a nice pungent hint, though not overpowering. So simple is this dish that preparation and cooking time took only about 30 minutes with a bulk of it into marinating the pork. Give this dish a try if you want something tasty to go with your rice or plain noodles / pasta.
This is my recipe for Pork Strips with Capsicum in Hoisin Sauce
- 200 grammes pork tenderloin (sliced into strips across the grain)
- 1/2 a capsicum (julienned)
- 1/2 medium carrot (julienned)
- 1 medium onion (sliced)
- 2 cloves garlic (smashed / chopped)
- 200 ml warm water
- some cornstarch
- 2 tablespoons oil
- 1 teaspoon light soya sauce
- a couple of dashes of white pepper powder
- 1 teaspoon corn flour
- 1 tablespoon hoisin sauce
- a couple of dashes of black pepper powder
Marinade pork for about 15 minutes or more.
Heat oil in wok and saute onion until beginning to turn translucent. Add pork and garlic. Stir well. Add capsicum and carrots and continue to stir whilst sprinkling some warm water to keep it moist.
After stir frying for 1 minute and pork appears cooked on surface, add remainder of water and seasoning. Cover wok with lid and allow ingredients to cook for another 2 minutes or so.
Thicken gravy with cornstarch. If gravy is already thick, use a little diluted cornstarch instead (to smoothen the gravy).
Dish up and serve hot.
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