A classic Chinese stir-fry featuring tender pork, crisp green peppers, and a savory sauce.
In a bowl, combine the shredded pork with 1 tbsp cornstarch and 1 tbsp soy sauce. Mix well and let it marinate for 15 minutes.
Remove the seeds and core the green bell pepper. Cut the green bell pepper into thin strips.
Mince the garlic and ginger.
Heat 2 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated pork and stir-fry until it changes color and is about 80% cooked. Remove the pork from the wok and set aside.
Add the minced garlic and ginger to the wok and stir-fry for about 30 seconds until fragrant. Add the green bell pepper strips and stir-fry for 2-3 minutes until they are slightly softened but still crisp.
Return the cooked pork to the wok. Add the oyster sauce and stir-fry to combine. If needed add in the remaining soy sauce to taste. Stir-fry for another minute until everything is heated through and well combined.
For a spicier dish, add a pinch of red pepper flakes or a small diced chili pepper along with the garlic and ginger.
Don't overcook the green peppers. They should be tender-crisp, not mushy.
Serve hot with steamed rice.