Shredded Pork With Bell Peppers

• Marination
• 2 pork chops, sliced thinly, and stack the thin layers together, slicing it thinly again until shredded
• 2 teaspoons dark brown sugar
• 2 teaspoons regular soy sauce
• 2 cloves of garlic, minced finely
• 1 tsp of chinese cooking wine
• Stir-Fry
• 1 large bell pepper, or 2 medium
• 1 green onion, sliced thinly
• 1 tablespoon oyster sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon chinese dark vinegar
• 1 tablespoon vegetable oil
• Dash ground white pepper
• 1/4 cup of water, simmering
• big wooden chopsticks

1. Marinate the shredded pork for about 1 hour, up to 24 hours in the fridge.
2. To prepare: with wooden chopsticks, swirl and mix in the shredded pork in boiling water until cooked half way, about 2 min; set aside (reserve the juice of the water-stock, and add in to the stir-frying if you find the dish too dry- I didn't have to).
3. Heat wok with oil and stir-fry green onion until fragrant; mix in the bell peppers and stir-fry about 30 seconds, put in the rest of the ingredients and finish up with a generous dash of white ground pepper.
4. Serve with rice.

marination, pork chops, brown sugar, regular soy sauce, garlic, wine, fry, bell pepper, green onion, oyster sauce, soy sauce, chinese dark vinegar, vegetable oil, ground white pepper, water, wooden chopsticks

Taken from food52.com/recipes/16462-shredded-pork-with-bell-peppers (may not work)