Serves 6

Ingredients:

• For the pork marinade:
• 700g (1.5 lbs) pork shoulder or pork loin, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp cornstarch
• 1/2 tsp baking soda (optional – for tenderizing)
• 1 tbsp vegetable oil
• For the sauce:
• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce (adds depth & color)
• 1 tbsp Chinese black vinegar (Zhenjiang / Chinkiang)
• 1 tbsp coarsely ground black pepper
• 1 tsp sugar
• 1/4 cup water or chicken stock
• 1 tsp cornstarch (for thickening)
• For the stir-fry:
• 1 large onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp neutral oil (e.g., canola or sunflower)
• Optional: 2–3 green onions, cut into 1-inch pieces

---

Instructions:

1. Marinate the pork
   In a bowl, mix sliced pork with soy sauce, Shaoxing wine, cornstarch, baking soda (if using), and oil. Let it marinate for 15–30 minutes.
2. Prepare the sauce
   In a separate bowl, whisk together oyster sauce, light soy sauce, dark soy sauce, black vinegar, black pepper, sugar, water or stock, and cornstarch. Set aside.
3. Sear the pork
   Heat 1 tbsp oil in a hot wok or skillet. Sear the pork in batches until browned and just cooked through. Remove and set aside.
4. Stir-fry vegetables
   Add remaining oil to the pan. Sauté garlic and ginger for 30 seconds. Add onions and bell peppers; stir-fry for 2–3 minutes until just tender.
5. Combine & sauce
   Return the pork to the pan. Pour in the sauce and stir-fry everything for 2–3 minutes, allowing the sauce to thicken and coat evenly.
6. Finish
   Add green onions (if using), give it a final toss, and serve hot.