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[Prep: 20 minutes | Cook: 15 minutes| Serve: 4 | Calories: 395 per serving ]
1- Boneless pork chop, 400g
2- Onion, peeled, cut into pieces, diced
3- Thin garlic slices, 1/4 cup
4- 2 shallot, peeled, sliced
5- Assorted bell pepper, cored, cut into pieces, 1 medium
6- Corn starch mixture - 2 tbsp of corn starch + 1 tbsp of cold water
7- Baby corn, halved, 8 pieces
8- White mushroom, stemmed off, cut into pieces, 50g
.: 汁料 Seasoning :.
1- Sugar, 1/2 tsp
2- Chicken broth, 1/2 cup
3- hot water, 4 tbsp
4- Maggi Seasoning, 1/2 tsp
5- Dark soy sauce, 1/2 tsp
6- butter, 1 tbsp
.: 做法 Directions :.
Beat both side of the pork chop (click here for the detail of the steps). Marinade the pork chop with "Tony's Marinade Method" for 15 minutes. Heat the non-sticky pan with 1/2 tbsp of oil over medium-high heat until hot. Pan-fry the pork chop until both sides are brown and full cooked. Put it in a sieve over a bowl and put it aside.
Clean and dry the pan well. Heat it again with 1/2 tbsp of oil over high heat until hot. Add in the garlic, shallot, and onion with 1/3 tsp of salt. Stir-fry the ingredients until the onion is soft (about 2-3 minutes). Add in the bell pepper, baby corn, mushroom and mix it well.
Add in the sauce mixture. Mix it well and bring it to boil. Add in the pork chop and mix it well. Add some corn starch mixture to thicken the sauce. Dish it up and serve it hot.
.: 小貼士 Cook's notes :.
2- Be patience to pan-fry the pork chop. Do not flip the pork chop too often
Tony and Karen Kitchen Service Center
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