Gaby
Ingredients:
500 g pork (about 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 piece of ginger
Substitute chicken thighs for pork if you prefer. It’s important to cut the ingredients into uniform sizes and shapes—this way, everything will cook evenly and harmoniously. Slice the meat thinly. Partially freeze the meat to make slicing easier; cut it into 2-3 mm slices. Add 2 tbsp soy sauce and finely chopped garlic to the meat. Mix well and let the meat marinate for 30 minutes.
While the meat marinates, prepare the vegetables. Use two different colors of bell peppers for a more colorful presentation. Cut the peppers and carrot into uniform slices. Finely chop the ginger and chili pepper. The chili adds heat—use it whole, remove the seeds, or leave it out if you prefer. For the sauce, mix 2 tbsp soy sauce, the 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 until the peppers are tender.
Transfer the vegetables to a bowl, then 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, then pour in the well-mixed sauce. The sauce will thicken quickly, so watch it closely and remove the pan from the heat as soon as it starts to thicken. If it thickens too much, add a few tablespoons of warm water and gently mix everything to loosen it.
