Stir-Fried Pork with Bell Peppers and Green Beans

There are varieties of vegetables and also different kinds of meat used for stir-fried dishes. Each of the vegetables or meats has its most suitable way of being prepared.  Most of the time, I prefer lean meat, such as chicken or turkey, but today I am using pork instead. I like the Chinese stir-frying method, but today I will make this stir-fried dish more the Japanese way. I will use sake to marinate the pork and simple stir-fry sauce. Red and yellow bell peppers are both rich in vitamin C. They cook quickly but do not lose their valuable nutrients. Therefore, they are a good supplement for vitamin C to help the body heal faster.
 
Marinade ingredients:
1/2 lb pork sirloin
1 tsp salt
1 tbs sake
2 tbs cornstarch
 Vegetables:
1 red bell pepper
1 yellow bell pepper
1 cup green beans
Two button mushrooms, sliced
1 cup red onions, sliced
1 garlic clove, minced
Stir-fry sauce ingredients
½ cup chicken broth
2 tbs soy sauce
1 tbs blackstrap molasses
2 tbs sake
1 tbs oyster sauce
Juice of one lemon
 
Garnish with green onions and cilantro

Directions:
Mix the sauce ingredients and set aside.
Slice the pork thinly (about 1 inch long and 2 inches wide) and mix with the marinade ingredients. Let pork marinate for a few hours.

Cut both of the peppers into quarters (remove the membranes and seeds). Slice into thin strips.
Bring a pot of water to boil and blanch the green beans , bell pepper and set aside.

Heat a wok or skillet. Add the pork and stir-fry for 3 minutes.

Add garlic, red onions, and mushrooms and continue to cook for 2 more minutes.

 Add the green beans, both bell peppers, and the sauce. 

Bring to boil and cook until the sauce has thickened. Turn off the heat and serve with green onions and cilantro.