Gaby
Ingredients:
500 g of pork (approx. 1.1 lbs)
1 carrot
2 bell peppers
1 chili pepper
4 tbsp soy sauce
2 tbsp rice vinegar
6 tbsp water
3 tbsp sugar
2 tbsp cornstarch
2-3 cloves of garlic
2 cm ginger
In addition to pork, you can use chicken thighs. It’s important to cut the ingredients into uniform sizes and shapes—this way, everything will cook evenly and harmoniously.
Take the meat and slice it thinly. To make this easier, you can slightly freeze it in the freezer, allowing you to cut it into 2-3 mm thick pieces. Add 2 tbsp of soy sauce and finely chopped garlic. Mix well and let it marinate for 30 minutes.
While the meat is marinating, prepare the other vegetables. For a colorful presentation, you can use two different colors of bell peppers. Cut the peppers and carrot into uniform slices. Finely chop the ginger and chili. The chili pepper adds heat; you can use it whole, remove the seeds, or skip it altogether if you prefer. For the sauce, mix all the ingredients: 2 tbsp soy sauce, water, vinegar, sugar, and cornstarch. The cornstarch will start to settle at the bottom—this is normal, just stir the sauce occasionally. Heat a little oil in a skillet. Sauté the carrot, then add the bell peppers and ginger. Cook everything until the peppers are tender.
Once the vegetables are ready, transfer them to a bowl and use the same skillet to sauté the meat. The meat will be ready in just a few minutes and will absorb the flavors of the vegetables and sauce. When the meat is browned, return the vegetables and chili to the skillet, sauté everything together for 3 minutes, and pour in the well-mixed sauce. It will thicken quickly, so keep a close eye on it, and as soon as you see it starting to thicken, remove it from the heat. If you happen to miss the moment and it thickens too much, just add a few tablespoons of warm water and gently mix everything together.
