Stir-Fry pork

Stir-Fry is a method of cooking when all products, pre-cut into thin pieces, are very quickly fried in hot oil with constant stirring. Because of this constant stirring, all the ingredients in this method of cooking are prepared in advance, which is very typical of Chinese, Cantonese cuisine - then there will be no time for slicing.

Ingredients

• Pork - 300 g
• Carrots - 2 pcs.
• Bulgarian pepper - 1 pc.
• Onions - 1 pc.
• Soy sauce - 50 ml
• Potato starch - 0.5 tsp.
• Lemon juice - to taste
• Oil - 2-3 tbsp. l.

Directions

1. Prepare the filling, mix the starch and soy sauce. In the original recipes for this dish you need to add rice vinegar, I replaced it with lemon juice to taste. The finished filling is left on the side.
2. Next, cut all the products into convenient for you pieces of the same size.
3. In hot oil over high heat in oil, quickly fry the prepared meat for a few minutes. Put the meat in the pan in portions, so that when the juice is released, it has time to fry until a golden crust appears, and not to stew. We also fry vegetables in portions, let them remain crispy and juicy inside and keep their bright color. Just don't overcook Stir Fry. Vegetables should come out "on a tooth".
4. In the last portion of vegetables, squeeze a few cloves of garlic through a press, add parsley or cilantro. Stirring quickly, add all the fried vegetables and meat, pour the filling, mix, everything will be very beautiful and shiny. Hold the dish on the fire for a minute and remove from heat.
5. I want to warn you at once, all the filling does not need to be poured, as you can overdo it, pour in portions you will see and understand when to stop. In the process of frying, I add a couple of drops of oil.