Pepper and Pork Stir-fry (Chinese-Style Julienned Bell Pepper and Pork)

Cut 220g pork loin, 180g bell pepper, and 80g onion into thin 0.5cm strips.

Keep the strips similar in length and thickness so the pork cooks through while the vegetables stay crisp during the fast stir-fry.

Coat the pork evenly with 1 tbsp soy sauce and 1 tsp starch, then let it sit for 10 minutes.

Break up any starch clumps with your fingers or chopsticks, since thick patches can stick to the pan.

Heat the pan over medium heat, then add 1 tbsp cooking oil and 1 tsp minced garlic.

Stir for only about 20 seconds, just until the garlic edges turn pale golden and fragrant, before it browns.

Turn the heat to high and spread the marinated pork in a thin layer.

Stir-fry quickly for about 1 minute, stopping once the surface turns white so the tenderloin does not dry out.

Add the onion and bell pepper, keeping the heat high, and stir-fry for about 1 minute.

When the vegetables bend slightly but still look bright, add the remaining 1 tbsp soy sauce and 1 tbsp oyster sauce.

Once the sauce bubbles, stir-fry for 1 more minute until it coats the pork and vegetables thinly and glossily.

Turn off the heat before the pepper softens too much and serve warm.