Ingredients 200g pork tenderloin, finely shredded 3-4 fresh peppers, remove the seeds and finely shredded 1/4 fresh red bell pepper, optional, just for better coloring 1/4 cup of vegetable cooking oil (we will not intake all of them) 2 garlic cloves, finely minced 1/2 tbsp. cornstarch (optional for shinning the dish), mixing with 1 tablespoon of water
How to cut the pork tenderloin| Cut the tenderloin into thin slices (around 0.5cm in thickness) and then pile them as a gentle slope. Then cut the slices into shreds. Transfer the pork shreds to a larger bowl, add sugar, salt, white pepper, light soy sauce and cooking wine. Combine well and make sure the pork absorbing all the liquid and marinating for at least 15 minutes. Then add around ½ tablespoon of cornstarch and mix well. Then mix in 2 teaspoons of vegetable cooking oil.
Heat the wok firstly until really hot and then add oil and continue heating for 30 seconds. Add the pork shreds in and fry quickly for no more than 10 seconds or until the sheds changes turns pale. It is completely ok if it contains some pink inside. The remaining heat will continue cook it after transferring out. If you are working with an insufficient heat, you can cook the pork in two batches like me. Transfer out the pork shreds immediately and remove extra oil. Leave only 1 tablespoon of oil inside and fry garlic until aromatic. Place shredded pepper slices in, fry for 10 to 20 seconds until slightly softened. Sprinkle a small amount of salt. Return pork shreds and cornstarch water if you are using. Mix well and serve with steamed rice.