Pork and Pepper Stir Fry

For the pork and marinade:
8 ounces pork shoulder or loin (cut into thin strips)
1 tablespoon water
1 teaspoon cornstarch
2 teaspoons vegetable oil
1 teaspoon Shaoxing wine
1 teaspoon oyster sauce
1 teaspoon light soy sauce

For the rest of the dish:
6 long hot green peppers (6 peppers = 10-12 ounces/280-340g)
2 slices ginger
3 cloves garlic (thinly sliced)
2 tablespoons vegetable oil
1 tablespoon Shaoxing wine
1/2 teaspoon sugar
1/2 teaspoon dark soy sauce

In a bowl, combine the thin strips of pork, water, cornstarch, oil, Shaoxing wine, oyster sauce and light soy sauce. Mix well and set aside while you prepare the other ingredients.

De-seed the peppers, and thinly slice them on a diagonal. Prepare your ginger and garlic.

Heat your wok over high heat until smoking. Add 1 tablespoon of oil, and then add the pork. Stir-fry for 2-3 minutes, until the pork is lightly browned around the edges. Remove the pork from the wok and set aside.

Over medium-high heat, add another tablespoon of oil, along with the ginger, garlic, and peppers, and fry for 30 seconds to 1 minute. The peppers should be beginning to blister from the heat, but control the heat to avoid burning the garlic! Add the Shaoxing wine to deglaze the wok. Stir for another 10 seconds.
Add the pork back to the wok along with the sugar and dark soy sauce. Stir-fry for another few seconds over high heat, and serve.

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