INGREDIENTS:
- Pork Chops - 4, 1/3 inch thick
- Soy Sauce - 2 tbsp + 1 tbsp
- Vinegar - 1 tbsp
- Fish sauce- 5-6 splashes
- Oil - 2 tbsp + 1 tbsp
- Garlic - 3 fat cloves, minced
- Ginger - 1/2 tsp, grated
- Green Chilies - 1 or 2, slit (depending how much heat you prefer)
- Onions - 1 Cup, thinly sliced (one big onion will do)
- Green Bell Pepper - 1/2 of a big one, thinly sliced
- Red Bell Pepper - 1/2 of a small one, thinly sliced
- Baby Bok Choy - 1 small head, roughly chopped (optional)
INSTRUCTIONS:
- Marinade the pork chops with 2 tbsp soy sauce and vinegar for at least an hour. Cut into thin strips about 1 1/4 inch long (reserve the marinade). Add 2 tbsp oil to the wok/kadai/pan and fry the pork strips nicely. Take it off the heat and drain on a paper towel. Keep aside. Discard the excess oil/liquid.
- Heat the remaining oil in the pan and throw in the sliced onions, green chilies, sliced bell peppers, minced garlic and grated ginger. Fry nicely till the onions start caramelizing and then add the pork chops. Cook, while stirring often for few minutes and pour in the reserved marinade plus 1 tbsp soy sauce. If your soy sauce is too salty Cook for couple more minutes.If you are adding bok choy, then do it now. Give a quick toss or two. Take it off heat and serve hot with rice or noodles. We ate it with some Basil Chicken Rice.
Source: Back to Basics
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