I’ve always wanted to prepare something easy as a side dish just like the restaurants and this homemade stir fry recipe will knock your socks off!
Preparation time: 5 minutes
Cooking time: 30 minutes
Olive oil for frying
Red bell pepper – 1 big, cut into medium small (optional)
Green bell pepper – 1 big, cut into medium small
Onion – 1 Medium, chopped
Sesame oil – 2 tbsp
Light Soya sauce – 1 tbsp
Ginger-Garlic paste – 1 tsp
Red chili powder – 1 tsp
Nando’s Peri-Peri Sauce (Mild) – 3 tbsp
For the marinade (Can fry instantly or can store it in the fridge for half an hour before frying)
Pork Shoulder meat – 300g, sliced as thinly as possible to make 3/4 inch wide of 1 1/2 ich long.
Light Soya sauce – 2 tbsp
1. Mix the Marinated pork. In a heated wok/skillet with 1 tbsp of olive oil fry the marinated pork with its soya sauce in batches on high heat. Keep stirring well for approximate 10 minutes or until you see it turning brown (*see notes). Strain the fat and transfer pork into a container and keep aside.
2. Using the same wok with the leftover fat, add sesame oil, onions, Green bell peppers, ginger-garlic paste. Stir together for 2 minutes. Add soya sauce. Mix well for less than 1 minute, then add the fried pork, chili powder. Toss and fry for another 1-2 minutes and not longer to retain the crispness of the vegetables.
3. Pour the Nando’s sauce. Stir for 1-2 minutes.
Remove from heat and serve hot as a side.
*Initially when frying pork, water oozes out and in a couple of minutes it starts drying out. Keep tossing the pork at this point and reduce heat if necessary. Stir every half a minute until you see the fat being released out by itself.
*If necessary add salt, but I haven’t added any salt as soya sauce has some salt content.
*To serve it crisp for later use, make sure the wok lid is not fully covered and let the steam away by keeping the lid slightly open.