This dish sounds a lot spicier than it really is! Just remember to remove the seeds and white color membranes from the jalapeno peppers. You’ll then enjoy the robust jalapeno flavor and not the heat.
1 pound boneless lean pork (prefer pork loin)
6 fresh green jalapeno peppers (6 oz.)
1 small yellow onion (6 oz.)
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or fry pan)
2 teaspoons pure sesame oil
½ teaspoon salt
3 tablespoons soy sauce (Kikkoman band)
1 tablespoon rice wine or cooking sherry wine
1 tablespoon cornstarch
1 teaspoon sugar
Slice pork against the grain into ¼ inch thin pieces and then cut into 1½ inch long strips. In a bowl, combine the pork strips with the marinade ingredients. Mix together thoroughly and set aside. Wash the peppers and remove the stems. Cut each pepper lengthwise in half and then into quarters. Use one hand to hold the tip of the pepper then use a small knife to carefully cut out the white color membranes with seeds. Slice the peppers diagonally into ¼ inch thin strips. Cut the onion in half lengthwise and then into quarters. Then cut the onion crosswise into ¼ inch thin strips.
Heat oil in a non-stick wok or large fry pan over medium-high heat. When the oil is hot, add marinated pork strips. Stir-fry until the pork strips are almost cooked through for approximately 3 minutes. Add pepper strips, onion strips, sesame oil and salt. Stir-fry for 3 more minutes until the pork is fully cooked and the peppers and onions tender. Serve hot.
Makes 4 servings
Preparation time: 20 minutes
Cooking time: 7 minutes