Jiao Chao Rou is a simple stir fry of pork and green peppers, it's extremely quick and easy. In fact, you can have this prepped and on the table in 15 minutes flat so it's perfect for a quick midweek dinner. It's also a great way to use up those green peppers in the fridge that you always have leftover from the bag!
Combine one tablespoon of soy sauce, the corn flour and the pepper with pork and mix well. Set aside.
Heat two tablespoons of oil in a wok over a high heat and toss in the pork. Sir fry for 3 minutes or until the pork has turned a nice dark colour. Remove the pork with a slotted spoon, leaving the oil.
You should be left with a mixture of fat and oil. Chuck in the peppers and the white parts of the onion and fry over high heat for three minutes, tossing the pan every so often. you want some 'char' on the peppers so don't move them continuously.
Revove the peppers with a slotted spoon. At this point you can remove some of the oil if you want to keep it a little healthier.
Throw the pork and peppers/onions back in the wok with the green parts of the onion and the other tablespoon of soy sauce. add a splash of water and cook for a minute, stirring to combine everything together.
Serve in bowls next to piles of steamed Jasmine rice.