• Skip to main content
  • Skip to primary sidebar

China Sichuan Food

menu icon
go to homepage
  • Index
  • Sichuan
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Index
    • Sichuan
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » pork

    Pork and Pepper Stir Fry

    Last Modified: October 9, 2022 by Elaine| 43 Comments

    32.1K shares
    • Share on Facebook
    Jump to Recipe - Print Recipe

    Pork stir fry with fresh green peppers (青椒炒肉)is the national dish enjoy the highest popularity on Chinese table, similar to tomato and egg stir fry.

    Stir frying is hard to control for lots of people outside China. Due to the high fire, the meat can be overcooked very quickly and thus turns quite hard to chewy. But a perfectly done stir fry is a brilliant dish even it calls very humble and common ingredients. After this post, you can freestyle your pork stir fry with other ingredients, like carrots, celery or red onion. But this is the most classic one.

    pork and pepper stir fry|chinasichuanfood.com

    In Chinese stir-frying, we marinating the meat with a couple of ingredients with several purposes. The first one is to give the meat a basic flavor, using soy sauce, salt, white pepper and etc. And the second one is to make the meat juicy itself by adding some liquid. The last purpose is to add a protecting shell with the help of starch to keep the meat from overcooking by the high heat of the wok and keep the juice inside.

    When meeting hot oil, the starch begins the process of gelation. But when the oil is too hot or the oil is insufficient, the shreds might sticky to the bottom of your wok (since wok is not non-stick cook). So we need to add the pork shreds when the temperature of the oil is not too high.

    So the basic step for a perfectly done shredded pork stir fry is to heat your wok or pan firstly (so we can remain a relative stable temperature after adding the cold pork). Mix some cold oil with marinated pork (avoid sticking) and add the pork when the oil is warm. Quickly fry the shredded pork for 6- 10 seconds until the white color turns pale and non-stick.

    pork and pepper stir fry|chinasichuanfood.com

    Ingredients

    • 200g pork butt, cut into similar slices
    • 3-4 fresh peppers, remove the seeds and finely shredded
    • ¼ cup of vegetable cooking oil (we will not intake all of them)
    • 2 garlic cloves, finely minced
    • 1 tbsp. light soy sauce

    Marinating ingredients 

    • 1 tbsp. light soy sauce
    • ½ teaspoon salt
    • ¼ tsp. white pepper
    • 4 tbsp. water or chicken stock
    • ½ tsp. sugar
    • ½ tbsp. cooking wine (Shaoxing wine)
    • 3 tsp. cornstarch
    • 2 tsp. vegetable cooking oil

    Instructions

    Cut pork into small thin slices. Transfer the pork shreds to a larger bowl, add sugar, salt, white pepper, light soy sauce, water and cooking wine. Combine well and make sure the pork absorbing all the liquid and marinating for at least 15 minutes. Add cornstarch and mix well.

    pork and pepper stir fry|chinasichuanfood.com

    Mix in 2 teaspoons of vegetable cooking oil before frying.

    Heat the wok firstly until really hot and then add oil and continue heating for 30 seconds. Add the pork shreds in and fry quickly for no more than 10 seconds or until the sheds changes turns pale. It is completely ok if it contains some pink inside. If you are working with an insufficient heat, you can cook the pork in two batches.

    pork and pepper stir fry|chinasichuanfood.com

    The remaining heat will continue cook it after transferring out. Transfer out the pork immediately and remove extra oil. Leave only 1 tablespoon of oil inside and fry garlic until aromatic. Place green pepper in, fry for 10 to 20 seconds until slightly softened. Sprinkle a small amount of salt and drizzle light soy sauce around the edges.   Mix with pork and serve hot.

    pork and pepper stir fry|chinasichuanfood.com

    pork and pepper stir fry|chinasichuanfood.com

    Other quick stir fry recipes

    • pork and mushroom stir fry
    • pork with black bean sauce
    • Moo shu pork
    • Peking shredded pork
    pork and pepper stir fry|chinasichuanfood.com

    Pork and Pepper Stir Fry

    Elaine
    Classic pork stir fried with green peppers
    5 from 12 votes
    Print Recipe
    Prep Time 20 mins
    Cook Time 5 mins
    Total Time 25 mins
    Course Main Course
    Cuisine Chinese
    Servings 2
    Calories 489 kcal

    Ingredients
      

    • 200 g pork butt or tenderloin ,thinly sliced
    • 3-4 fresh peppers ,remove the seeds and finely shredded
    • ¼ cup of vegetable cooking oil ,we will not intake all of them
    • 2 garlic cloves ,finely minced
    • 1 tbsp. light soy sauce

    Marinating ingredients

    • 1 tbsp. light soy sauce ,you can mix with ½ teaspoon dark soy sauce for a darker version
    • ½ tsp. salt
    • ¼ tsp. white pepper
    • ½ tsp. sugar
    • ½ tbsp. cooking wine ,Shaoxing wine
    • 4 tbsp. water or chicken stock.
    • 3 tsp. cornstarch
    • 2 tsp. vegetable cooking oil

    Instructions
     

    • Cut pork into small thin slices. 
    • Transfer the pork to a larger bowl, add sugar, salt, white pepper, light soy sauce, cooking wine and water. Combine well and make sure the pork absorbing all the liquid and marinating for at least 15 minutes.
    • Then add cornstarch and mix well. Then mix in 2 teaspoons of vegetable cooking oil.
    • Heat the wok firstly until really hot and then add oil and continue heating for 30 seconds. Add the pork shreds in and fry quickly for no more than 10 seconds or until the sheds changes turns pale. It is completely ok if it contains some pink inside. The remaining heat will continue cook it after transferring out. If you are working with an insufficient heat, you can cook the pork in two batches.
    • Transfer out the pork immediately and remove extra oil. Leave only 1 tablespoon of oil inside and fry garlic until aromatic. Place shredded pepper slices in, fry for 10 to 20 seconds until slightly softened. Sprinkle a small amount of salt.
    • Return pork and give a quick mix. Serve hot! 

    Nutrition

    Calories: 489kcalCarbohydrates: 20gProtein: 23gFat: 36gSaturated Fat: 27gCholesterol: 65mgSodium: 1054mgPotassium: 736mgFiber: 3gSugar: 6gVitamin A: 1125IUVitamin C: 163.4mgCalcium: 29mgIron: 1.7mg
    Keyword pork, stir fry
    Tried this recipe?Mention @ChinaSichuanFood

    pork and pepper stir fry|chinasichuanfood.com

    More recipes you may enjoy

    • Pork and Mushroom Stir Fry
    • Peking Shredded Pork
    • Fried Garlic Ribs
    • Chinese Cabbage Stir Fry

    Reader Interactions

    Comments

    1. Krisztina

      April 11, 2020 at 12:05 am

      Hi there, thank you for uploading this recipe! I can't wait to try it. I was wondering if you could recommend a substitute for corn starch? Unfortunately I only have plain white flour at home and am not able to get ahold of other starches at the moment. If I am able to use flour, could you advise me on the portions please?

      Reply
      • Elaine

        April 12, 2020 at 10:12 am

        Krisztina,
        Plain flour can't work as starch. If you don't have starch on hand, peel the potatoes to make potato starch following this instruction.

        Reply
    2. JennyO

      December 01, 2020 at 7:04 am

      5 stars
      Simple and delicious! I had a little too much marinade that seeped out onto the plate while I stir-fried the garlic & green peppers but I just drained it before before adding the stir-fried pork back into the wok.

      Wok hei! It was fantastic, impressing three teenagers who doubted anything could cook “that fast.”

      This is my 3rd recipe from your site that I’ve wok’d, all fantastic, thank you.

      Reply
      • Elaine

        December 02, 2020 at 8:53 am

        Thank you so much Jenny for the positive feedbacks!!!

        Reply
    3. Nicole Ducharme

      December 24, 2020 at 3:13 am

      5 stars
      So good! I only add ginger. Thank you for the recipe.

      Reply
      • Elaine

        December 26, 2020 at 7:44 pm

        Thank you for the feedback, Nicole!

        Reply
    4. Miia

      January 10, 2021 at 2:32 am

      5 stars
      Too good, served as a dish with buns and dumplings !!!Highly recommend!!! the meat is so soft and incredabley tasty, the also great addition of vegetables

      Reply
      • Elaine

        January 19, 2021 at 8:25 am

        Thanks Miia!!

        Reply
    5. O Reim

      March 03, 2021 at 9:54 pm

      My stove cant go so high so I cooked the pork a little longer.
      The starch trick did really good with packing flavor. Yumm

      Reply
    6. Raven

      May 28, 2021 at 6:27 pm

      This looks amazing. May I ask, is this a traditional recipie of any type, or one that you made up? The reason I ask is because i used to work with a wonderful Chef who made a simple yet very yasty dish using pork and green capsicum, and I am trying to find the recipie he may of used.

      Reply
      • Elaine

        June 22, 2021 at 9:31 pm

        Raven,
        This is a very common homestyle pork and pepper stir fry. You can have a try firstly to see whether it is the flavor you are seeking. We also have another version using very spicy long peppers.

        Reply
    7. Alice D

      June 29, 2021 at 8:03 am

      Do I use regular bell peppers or long peppers? 3 to 4 fir two serving size seem like a lot

      Reply
      • Elaine

        July 08, 2021 at 9:08 pm

        I use long peppers.

        Reply
    8. Susan

      August 10, 2021 at 10:09 am

      Instead of pork butt, do you think I can use a leaner part like pork loin? I don’t have butt on hand and trying to get rid of some meat I already have

      Reply
      • Elaine

        August 12, 2021 at 10:01 am

        Pork Loin works fine too.

        Reply
    9. Jyun

      September 25, 2021 at 9:34 pm

      Hi, just wondering if I could substitute the pork butt with chicken?

      Reply
      • Elaine

        September 26, 2021 at 8:58 pm

        100% yes for this one.

        Reply
    10. Manu

      September 26, 2021 at 6:28 pm

      5 stars
      Your blog is such a blessing! I’ve tried so many of your recipes and none of them have failed me. Just made this shredded pork with chilli and it was lovely!

      Reply
      • Elaine

        September 26, 2021 at 8:57 pm

        Thank you, Manu. I am so happy to read your comment.

        Reply
    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi Welcome

    Hi welcome to my little corner where I sharing authentic and easy to follow Chinese recipes. Don't be limited by the site name. Know me more from About Page.

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Popular

    • Chinese Scallion Pancakes (Congyoubing)
    • Mapo Tofu Recipe
    • How to Make Boba Pearls at Home -Tapioca Pearls
    • Twice Cooked Pork--Szechuan Pork Stir Fry
    • Red Braised Pork Belly —(HongShaoRou)
    • Pork and Mushroom Stir Fry

    Find Recipes

    Email List

    Subscribe Our Email list to get updates and recipes

    Footer

    ↑ back to top

    • Privacy Policy. Disclaimer. About. Hot Pot cookbook

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 ChinaSichuanFood.com | All Rights Reserved