Pork and Pepper Stir Fry

Pork and Pepper Stir Fry

Recipe by Jade


Prep time


Cooking time






  • 200g pork butt, cut into similar slices

  • 3-4 fresh peppers, remove the seeds and finely shredded

  • 1/4 fresh red bell pepper, optional, just for better coloring

  • 1/4 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

  • 1/2 tsp salt

  • 1/4 tsp. white pepper

  • 4 tbsp. water or chicken stock

  • 1/2 tsp. sugar

  • 1/2 tbsp. cooking wine (Shaoxing wine)

  • 3 tsp. cornstarch

  • 2 tsp. vegetable cooking oil


  • 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.
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