Weekend Wokking – Tomato Pork

400 g pork
1 medium sized carrot
1/2 medium sized zucchini
1 yellow bell pepper
salt
1 Tbsp brown sugar
1 medium onion
4 large cloves garlic
1 medium tomato
douchi
soy sauce
oil

Prepare the ingredients: Julienne carrot, pepper and zucchini into very thin strips, finely chop onion, slice garlic and julienne meat into thicker strips. Fill a bowl with boiled water, soak tomato for a minute and then remove the skin and cut out the stem part. Puree tomato in a blender.

Preparing meat: Coat meat strips with douchi and marinate for an hour. Heat some oil in a wok and stir fry garlic until its brownish. Then put the meat into wok and continue to stir fry until it’s done, adding brown sugar and soy sauce if some liquid is necessary to prevent meat from burning. Remove from wok into a bowl and cover.

Preparing vegetables: Heat some oil in a wok (you don’t need to wash it from meat). Stir fry onions. When they’re done, toss in carrot and continue to stir fry. When carrots are half done, put in zucchini and when they’re both almost done add pepper and tomato puree. Add salt to taste and stir fry until you are satisfied with the taste of the vegetables.

Assembling: Add meat into the vegetables and stir fry just a little more. If the sauce is too runny, thicken it with 1 tsp of corn starch dissolved in 1 Tbsp of cold water.

Note: This is a part of Weekend Wokking event hosted this month by Darlene of Blazing Hot Wok.