Ingredients
- 200g pork, thinly sliced
- 1 onion, sliced
- 1 capsicum, sliced
- 2 cloves garlic, minced
- 1-inch ginger, minced
- 2 spring onions, chopped
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 2 tbsp Red Hot | Bean Infused Crispy Chilli Oil
- 2 tbsp oil
- Salt, to taste
- Water, as needed
Instructions
- In a wok or large pan, heat the oil over medium heat. Add the garlic and ginger, and stir fry for 1 minute until fragrant.
- Add the sliced pork and cook until browned on all sides.
- Add the onion and capsicum, and continue to stir fry for another 2-3 minutes until vegetables are slightly softened.
- Add the soy sauce, vinegar, Red Hot | Bean Infused Crispy Chilli Oil, and salt. Stir well to combine all the flavours.
- Pour in a little water if the sauce is too thick, and simmer for a few more minutes until everything is cooked through.
- Garnish with chopped spring onions before serving.
