Easy pork stir fry recipe with peppers and Chinese fermented beans
This is the sister dish to famous Sichuan style twice cooked pork belly, enjoying a high popularity in China. Comparing with the traditional twice cooked pork belly, this easy pork stir fry with peppers is much easier to make. This is an important seasoning called in this recipe: fermented soy beans. Fermented soy bean has a very unique strong flavor. You may find it listed as an ingredient in many Sichuan style dishes. I am using this Lao Gan Ma Black Bean Chilli Sauce, 280g
Firstly cut the peppers into small pieces and then cut ginger and garlic too.
Cut pork belly into thin slices.
Heat up the wok; add pork slices directly to stir fry until lightly curled.
Transfer the slices from the wok, heat cooking oil in wok; add ginger, garlic to stir fry until aroma. Put the pepper slices in to cook for around 2 minutes or until soft.
Add salt, soy sauce and 1 tablespoon of fermented soy beans. Mix well and we are done with this easy stir fry recipe.
- 8 oz. pork belly
- 1 teaspoon oil
- 1 large red bell pepper
- 2 large green bell peppers
- 1 tablespoon Chinese fermented soy beans
- 1/2 tablespoon light soy sauce
- 1/2 teaspoon salt
- 2 tablespoons cooking oil
- 2 garlic cloves , sliced
- 3 ginger slices
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Make basic preparation; slice ginger, garlic and seed removed peppers.
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Slice the pork belly thin pieces.
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Heat the wok on high heat for around 1 minute, add pork belly pieces to cook until they begin to loose oil and turned slightly curled. Transfer out.
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Add around 2 tablespoons of cooking oil in wok, stir fry the ginger and garlic slices until aroma. Put pepper to cook until soft. Return sautéed pork slices. Add soy sauce, salt and fermented soy beans. Do a quick stir fry to mix all the ingredients well.
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Serve immediately with steamed rice.
except fresh peppers, garlic sprouts and young garlic shoot are also perfect side ingredients.
I made this last night. It was really good and easy. The fermented soy bean can be bought anywhere in China but can be found in any decent asian grocery store in the west too. Keep the easy stir fry coming – they’re great!
Thanks Zhou for your excellent feedback. I am such a big fan of fermented soy beans.
Thanks for the delicious easy cooking method. It saves me time. You have a gift on cooking. 🙂
You are quite welcome, Vicky. My heart also goes to quick stir fry recipes.
Can you share what name brand of wok you use? I have bought a couple from the local Chinese market, but was dissatisfied. Thank you! Laura.
Hi Laura,
I am using a traditional wok for most of my stir fry recipes. I cannot name the brand since it is made by individual workshop. I will try to draft a post concerning about the choosing a perfect wok for daily Chinese cooking. Just some suggestions and personal experience.
I live in China and this is one of ,y favourite dishes but I’ve never made it at home and I’ve come here looking for a recipe for a Chinese Mew Year feast I’m cooking up. Can’t wait to try it!
Hi Elaine: Thank you for this and all your recipes. Is it correct that you are using the Lao Gan Ma Black Bean Chilli Sauce in this recipe, or the black beans purchased in a bag?
Hi, Ed
The bottled of Lao Gan Ma Black Bean Chilli Sauce could be much better.