Green Capsicum Stir Fry

Green Capsicum Stir Fry with Smoked Tofu (4 servings)

NOTE: This is a fairly large volume recipe. So, it is recommended to test out half a volume first. You can still marinate the full volume of meat/tofu, and freeze the half of it for the second servings.

INGREDIENTS PREPARATION:

Thinly Sliced Pork Belly 150g
(If you are vegetarian, substitute this to a pack of Deep Fried Tofu from Healthy Pulse)

[Seasoning for Marinating Pork or Fried Tofu]

Salty Koji 1TSP

Tamari Koji 1TSP

Asian Stir-Fry Mix 1TSP

Toasted Sesame Oil 1TSP

Potato Starch 1TBS (15 ml) *If you are using Tofu instead of Pork, omit this.

Seasoning for Cooking Pork]

Sesame Oil 1TBS

Ginger 1TSP (Minced)

Green Shallot 50g (Thinly Sliced)


Ginger (minced) 1TSP
Shallot (green part)
1 stalk
→Thinly Sliced
Asian Mushroom (Shiitake/Oyster/King etc.) 100g
→Thinly Slice
Green Capsicum 2 Medium Size (about 500g)
→Thick Slice
(7mm)
Green Cabbage 4 large leaf (about 300-400g)
→Cut in 3cm square


Seasoning for Cooking Veges]

Cooking Sake 4TBS

Salty Koji 1/2 TSP

Asian Stir-Fry Mix 2TSP


Smoked Tofu 1 Piece (from
Healthy Pulse)
→Cut in small cubes (you can freeze the rest of the Tofu for later use)

Toasted Sesame Seeds

COOKING PROCESS:

1. Cut pork in a bite size, and marinade pork in [ Seasoning for Marinating Pork ].
NOTE: This could be prepared ahead of the cooking day. I normally prepare this volume, and halve it to make 2 serves x 2 batches, then freeze one batch for later.

2. In the meantime, cut vegetables and Smoked Tofu as instructed. (NOTE: If you are halving the meat, don't forget to halve the rest of ingredients. :-)

3. Add Ginger, Shallot, Mushroom, with 1 TBS of cooking oil (recommend sesame oil) in a large frying pan, and slowly heat up until they start sizzling and release some fragrance.

4. Add marinated meat in the frying pan. Make sure to add meat one by one so that they don't stick together.

5. Once the meat is cooked, stop heating and remove the meat from the pan and set aside.

6. Add Sake in the pan and leave it for a minute then scrape off what is left in the pan. (NOTE: Using a silicon spatula makes this step easy.)

7. Transfer the scraped juice and sake over the meat set aside.

8. Put the frying pan back on heat with another table spoon of oil, ginger, and shallot. Add capsicum and cabbage, and cook until the colour of vegetable changes brighter. (NOTE: Do not wait until the vegetables become soft.)

9. Add Salty Koji and mix through the vegetables, then add the meat back on the vegetables and mix all together.

10. Cook it until the vegetables are almost done (but don't make it soft). Stop the heat and mix through the cubed Smoked Tofu and Asian Stir-Fry Mix.

11. Immediately serve onto the plates, and sprinkle some toasted sesame seeds.