450 - 550 g (1 - 1 1/4 lb) lean pork
4 medium sized red peppers
2 medium sized onions
1 large clove garlic
2/3 cup (150 ml) 1/4 pt dry sherry (or stock or a mixture)
30 ml (2 tbls) tamari (Shoyu) sauce
30 ml (2 tbls) white wine vinegar
30 ml (2 tbls) tomato puree (paste)
30 ml (2 tbls) oil
4 medium sized red peppers
2 medium sized onions
1 large clove garlic
2/3 cup (150 ml) 1/4 pt dry sherry (or stock or a mixture)
30 ml (2 tbls) tamari (Shoyu) sauce
30 ml (2 tbls) white wine vinegar
30 ml (2 tbls) tomato puree (paste)
30 ml (2 tbls) oil
method
1. Cut the pork into very thin slices about 3 x 6cm (1 x 2in).
2. Cut the peppers into pieces 6 x 30 mm (1/4 x l in).
3. Slice the onions and finely chop the garlic.
4. Mix the sherry (or stock) with the tamari (Shoyu) sauce, vinegar and tomato paste.
5. Put the oil and garlic into a large frying-pan, skillet or wok and set over a high heat.
6. When the garlic sizzles, put in the pork and stir it around for 2 minutes.
7. Mix in the peppers and onions and lower the heat. Continue to stir-fry for 3 minutes so the vegetables are just beginning to soften.
8. Pour in the sherry mixture, bring it to the boil and simmer gently for 1 minute.
9. Serve as soon as possible.
2. Cut the peppers into pieces 6 x 30 mm (1/4 x l in).
3. Slice the onions and finely chop the garlic.
4. Mix the sherry (or stock) with the tamari (Shoyu) sauce, vinegar and tomato paste.
5. Put the oil and garlic into a large frying-pan, skillet or wok and set over a high heat.
6. When the garlic sizzles, put in the pork and stir it around for 2 minutes.
7. Mix in the peppers and onions and lower the heat. Continue to stir-fry for 3 minutes so the vegetables are just beginning to soften.
8. Pour in the sherry mixture, bring it to the boil and simmer gently for 1 minute.
9. Serve as soon as possible.
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