Green Chilli Pepper with Pork and Mushrooms
A contribution from CY, but cooked by yours truly since I got home earlier π …
Ingredients
- 2 cloves of garlic cut into small pieces
- 1 small can of 115g mushrooms
- 1 tomato cut into quarters
- 1 red chilli (cut the top & bottom away first, then sliced vertically into halves and another cut horizontally)
- 1 green chilli pepper (cut the top and bottom away first, then cut it into halves. Dig out the seeds and remove any whitish flesh. Cut each half further into halves or quarters depending on your preferred size.)
- Shoulder Butt Pork sliced, marinated with 1 teaspoon of sugar, 1 teaspoon of light soya sauce, 1 teaspoon of oyster sauce and 1 Γ’β¬ΛflatΓ’β¬β’ tablespoon of cornflour
- Mixture of 1 teaspoon of sugar, 2 heap tablespoons of tomato sauce & 2 tablespoons of water
* Optional: 6 Prawns de-shelled, choice of leaving the tails intact so that the prawns will look bigger after cooked.
Method
- Fry the garlic until slightly brown.
- Add in the chilli, green chilli pepper and mushrooms and fry for about half a minute.
- Add in the marinated shoulder butt pork and fry about a minute.
- Cover the wok for half a minute.
- Add in half a cup of water and stir-fry for a while.
- Add in the tomato quarters and prawns and fry for a while till the prawns turn slightly pink.
- Add in the mixture of tomato sauce.
Serve hot!
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