Pork stir-fry (with bell pepper, broccoli, carrot) (Chinese)

The most basic of Chinese stir-fries. All you need is a good wok and spices (oyster sauce, soy sauce, fresh ginger and garlic, lemon juice, dried chili peppers, salt and pepper) and a little time. All the flavors will come together in a lovely way. I think this is the best stir-fry we ever made.

If you're worried about the heat, I would estimate that with the directions here (and a moderate amount of pepper) the dish has a medium heat. If you want more add the whole chili pepper, if you want less just limit the amount of pepper you grind into it and completely remove the chili.

We watched Time Machine (2002) after a relaxed cook session with the stir-fry. It was a nice evening :).

Ingredients (serves 2):

• 1 cup uncooked basmati rice
• 300 g pork tenderloin (or fillet)
• 1 medium red bell pepper
• 2 medium carrots
• a few broccoli florets (about 1/3 of a whole broccoli)
• 1/2 dried chili (or 2 teaspoons dried chili flakes)
• 2 garlic cloves
• 1 thumb-sized piece of fresh ginger
• 3 tablespoons oyster sauce
• 2 teaspoons soy sauce
• juice from half a lemon
• salt and pepper to taste
• 2 tablespoons sunflower kernel oil

Have your ingredients nearby. Cook the rice according to package instructions. Chop the meat into little strips or cubes:

Heat the oil in the wok, season the meat with salt and pepper and start frying it:

Keep stirring. Meanwhile, when you get the chance, cut the carrots into slices 1/3-1/2 cm thick:

Also cut the bell pepper into little pieces:

Also tear the broccoli florets into pieces and add them to the bell pepper and carrots. On another plate, prepare the garlic, chili and ginger, all chopped:

When the meat is almost done, add the oyster sauce to it and keep stirring. When it's done (but not browned), remove it from the wok and put it aside. Make sure to leave as much of the juices as you can in the wok:

Add the veggies to the wok and stir-fry them in the meat juices:

After 10 minutes or so, when they're softened, add the meat back in the wok and also the garlic-chili-ginger combo:

Stir and cook them together for 10 more minutes. Towards the end, add the soy sauce. Sprinkle more salt and pepper if you want (taste first!). Arrange the fried, plain, basmati rice on large plates:

And complete with the stir fry on the rest of each plate. It's ready, dig in! :)