**Nutritional Value** Low-fat, high-protein: Suitable for fitness enthusiasts or those controlling their weight, when cooked with lean meat and minimal oil. Improves iron absorption: Vitamin C in green bell peppers promotes the absorption of iron from pork, preventing iron-deficiency anemia. Antioxidant: The vitamin C and beta-carotene in green bell peppers help reduce free radical damage.
Materials
Steps for making 100 home-style dishes: Stir-fried pork with green peppers
Wash and shred the green bell pepper. I bought pre-cut shredded pork, washed it, added 2 tablespoons of cornstarch and 2 tablespoons of water, mixed well, and let it sit for 15 minutes. Sauce: 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1/4 tablespoon of balsamic vinegar, and a little water, mix well and set aside.
Heat a wok with some oil, add the shredded pork, 1 tablespoon of cooking wine, and half a tablespoon of dark soy sauce for color. Stir-fry quickly to prevent sticking, until the shredded pork changes color. Add a little water and stir-fry until the water evaporates and the shredded pork is about 80-90% cooked. Remove from the wok and set aside.
In a separate pan, heat a little oil, add shredded ginger and minced garlic and sauté until fragrant. Add green peppers and stir-fry for 3-5 minutes.
Add the shredded pork and sauce, stir-fry evenly, then add 4-5 grams of salt and 2 grams of matsutake mushroom powder. Stir-fry until the shredded pork is fully cooked and the sauce is absorbed, then serve.
Don't overcook the green peppers! Leave some juice; it's delicious with rice too.
