Ingredients with Measurements:
- 1 pound pork tenderloin, sliced thinly
- 2 tablespoons shacha sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a bowl, mix together shacha sauce, soy sauce, rice vinegar, and cornstarch. Set aside.
2. Heat vegetable oil in a wok or large skillet over high heat.
3. Add sliced pork and stir-fry for 2-3 minutes until browned.
4. Add sliced bell peppers and onion to the wok and stir-fry for another 2-3 minutes.
5. Pour the shacha sauce mixture over the pork and vegetables, and stir-fry for an additional 2-3 minutes until the sauce thickens.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 235
Fat: 9g
Carbohydrates: 11g
Protein: 27g
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken or beef.
- Shacha sauce can be substituted with hoisin sauce or oyster sauce.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced mushrooms or bamboo shoots for extra flavor and texture.
- Use different colored bell peppers for a more colorful dish.
- Add a tablespoon of honey for a touch of sweetness.
Tips and tricks:
- Slice the pork thinly for faster cooking time.
- Don't overcrowd the wok or skillet to ensure even cooking.
- Add a splash of water if the sauce becomes too thick.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a wok or skillet over medium heat until heated through.
Presentation ideas:
Serve on a bed of steamed rice or noodles.
Garnishes:
Chopped green onions or cilantro.
Pairings:
Steamed vegetables or a side salad.
Suggested side dishes:
Steamed rice or noodles.
Troubleshooting advice:
If the sauce is too thick, add a splash of water to thin it out.
Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Shacha sauce is a popular condiment in Taiwanese cuisine, made from soybean oil, garlic, shallots, and dried shrimp.
Flavor profiles:
Savory, slightly sweet, and slightly spicy.
Serving suggestions:
Serve hot as a main dish.
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Region: Taiwanese