Trim the pork tenderloin (approx. 500 g) and slice into thin pieces, about 2-3 mm thick. Add 1 tsp baking soda and 1 tsp cornstarch, mix well, and let it rest for about 30 minutes.
Heat up the wok and sear the meat. Remove it from the pan and sauté the vegetables:
1 red bell pepper
½ medium zucchini
½ medium onion
½ bunch of spring onions
2 chilies
3-4 garlic cloves
Cut the vegetables into strips and finely chop the chilies and garlic.
Season with the following ingredients:
2 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp rice wine
50 ml meat stock
If necessary, thicken the sauce with a bit of cornstarch.
I served this with noodles, but rice works really well too. Absolutely delicious! If it’s too spicy, simply reduce the amount of chili.
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