Pepper and pork stir-fry

Wash, stem, deseed and cut peppers; crush garlic and mince ginger. Thinly slice pork on a separate board without rinsing raw meat. Mix with marinade salt, light soy and oyster sauce, cover and refrigerate with a 10 min reminder.

Add peppers to a dry pan over medium heat and press-turn until wrinkled. Add pepper salt and continue with a 1 min check; remove when slightly softened, before heavy blackening.

Warm oil over medium heat, cook ginger and garlic until fragrant, then separate pork slices in the pan with a 2 min first check. Continue and use a thin-food thermometer to check at least 63°C in the thickest center; pale color alone is not enough.

Return peppers, add optional black beans and soy sauce, and toss until everything is hot through and lightly coated without burning dry.

After confirming the pork temperature, turn off heat, plate and start a 3 min rest reminder. Rest at least 3 minutes before eating.