Had the day off today, took a bit of time to whip up a quick pork and pepper stir fry.
Onion, garlic and a slice of fresh ginger. Red bell, yellow caribe and thin green ( Thai? ) chilies from the Indian convenience store up the street. A hunk of pork carved off a shoulder. Soy, black vinegar and shoa xing sherry.
The pork is cut up and marinating in a mix of the three liquids, the slice of ginger and some crushed garlic. Peppers and onion prepped, the rice is cooking on the stove.
Assembly consisted of putting some oil in a cold "wok" tossing in the slice of ginger and crushed garlic from the marinade, then bringing the oil up to temp. Once the garlic and ginger were browned a bit out they came and the meat, drained, got tossed in and quickly cooked. Pull out the meat, put in the veggies. The marinade drained from the meat got some corn starch and a healthy pinch of five spice powder and was poured over the veggies in the wok, the pork added back in. A minute or so later lunch was served!
Those thin green peppers were hotter than the last batch I bought there, quite a kick. Good stuff.
I need to get a real wok. What I have now is a flat bottom non-stick one that works, barely. I want to get a round, carbon steel one that I can get rocket hot before starting to cook.