Chinese Pork & Potato

3/4 lb pork chop (about two large chops) 
     Slice thin pieces from the chop on a 45 degree angle from
     the top down, across the grain

Marinade:

1 Tablespoon Corn Starch
1 Tablespoon Rice Wine
1 Tablespoon Soy Sauce

Let sliced pork rest in marinade at least 20 minutes or until room temperature. May also refrigerate for longer, up to 24 hours. Make sure pork is room temperature before cooking. 





Oil for cooking (Peanut Oil, Vegetable Oil, Grapeseed oil) 1 Large Russet potato - cut into matchsticks or thin slices
2 Green Peppers - cut in long thin strips
3-4 Green onions -  chop
2-3 Cloves Garlic - minced
5-10 dried red chiles (depends on how spicy you like it)

Sauce:

1/3 Cup Water
2 1/2 Tablespoons Soy Sauce
1 teaspoon Rice Wine
1 teaspoon Sambal Chile Sauce
1 teaspoon brown sugar

Cut and marinade meet. Then prepare vegetables and sauce and set aside.

Add 1 teaspoon oil to meat and mix well. Heat wok and add small amt of oil to walk. Add meat when oil is HOT. Saute until barely cooked. Remove from pan.

Add small amt of oil in pan and heat. Add chiles. Saute until deep red or black (but not burned). Remove chiles from pan (leave remaining oil in pan) and add to the chicken. Add potatoes to pan, more oil if needed. Salt well and saute until lightly browned. Add 1/4 cup water to pan and immediately cover to steam potatoes. Cook for about 3-4 minutes. Remove lid, add green peppers when water is mostly cooked out, cook for just a bit. Remove vegetables from pan.

Add green onion and cook 2 minutes. ***Have sauce ready, mixed well and right next to the pan before next step*** After cooking green onion, push to side of pan, add tiny bit of oil and garlic. Cook garlic for about 15 seconds and then quickly add sauce and stir well to prevent garlic from burning. Continue to stir sauce. It will begin to thicken. Once sauce is thick add meat, peppers and vegetables back in and coat with sauce. Serve immediately. 

from my brain