This recipe is in the book 101 Asian Recipes You Need to Cook Before You Die. It was a big winner with the family! And I didn't mention it but I have an extremely picky 13-year-old that eats sort of like a 5-year-old, so for him to eat a dish with peppers and onions in it, and still rate it a 9.75 says it all.
The sauce for this dish is probably one of the more simple sauces I've tried. Just oyster sauce, chili garlic, sugar, sesame oil & salt, with some whole dried chilies thrown in. I always make my sauces ahead of time so they meld. The recipe calls for pork shoulder or loin, and I hope Chef Tila won't mind, but I used country style ribs and just sliced them against the grain at an angle to make bit size pieces
Like my last post, the Mongolian Beef, this is another dish that's super easy. Again,you just tenderize the meat (see the previous post on velveting beef, you can do it with any protein), mix up the sauce and set it aside, cut up the veggies and when it's time to go you literally need less than 10 minutes. So if you are making rice or noodles, make sure you have that all ready to go because this will not take long at all and will need ALL your attention.
For this one, I ran into a problem because I could not find my chili garlic sauce in the fridge (it was the fridge blindness phenomenon), so I had to quickly Google substitutes and it said I could use a diluted chili paste, so I ended up using my chili paste in soybean oil, with a tiny bit of water and I added some garlic. It was a great save when I almost gave up. I made tons of pork, and no rice this time, but it definitely couldn't used some rice to soak up the delicious sauce. Next time for sure!!
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