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Pork stir fry with green pepper, or what we call “青椒肉丝” is a simple recipe, but it involves a Chinese restaurant’s secret. I am sure many of you have wondered why the meat in Chinese restaurants is so tender and succulent. I will reveal the secret and you will be able to make perfect stir fry from now on.
INGREDIENTS:
To Marinade the Pork
223 grams (1/2 lb) of pork
1/4 tsp of salt
1/4 tsp of white pepper (Amazon Link –
1 tsp of dark soy sauce (Amazon Link –
1 tbsp of Chinese cooking wine (Amazon Link –
1 egg white
1 tbsp of cornstarch (Amazon Link –
1 tbsp of cooking oil
To Make the Sauce (碗芡)
1 tbsp of light soy sauce (Amazon Link –
1/2 tbsp of oyster sauce (Amazon Link –
1/2 tsp of sugar
1/2 tsp of five spice powder (Amazon Link –
1 tsp of cornstarch (Amazon Link –
60g (1/4 cup) of water
Others:
2 tbsp of pork lard or vegetable oil to stir fry
170 g (6 oz) Green pepper
3 cloves of garlic, diced
1.5 tsp of sweet flour sauce (Tian Mian sauce) (Amazon Link –
INSTRUCTIONS
Thinly julienne the pork and marinade it with salt, white pepper, dark soy sauce, Chinese cooking wine, and egg white. Mix well then continue to massage the meat for 5 minutes.
Add a big drizzle of oil and mix to prevent the meat from tangling, making it easier to stir fry later. Set it aside.
Thinly slice the garlic and julienne the green chili pepper. If you don’t eat spicy food, use bell pepper.
In a bowl, thoroughly combine the light soy sauce, oyster sauce, sugar, five-spice powder, cornstarch, and water. Set it aside
Turn the heat to high and heat the wok until smoking hot. Add the pork lard and stir the pork over high heat for a couple of minutes or until the meat changes color.
Add the tiam mian jiang (甜面酱) and mix well.
Switch the heat to medium, and add the garlic and green pepper. Keep mixing until the pepper is slightly welted. Pour in the sauce and stir well. Serve with white rice.
source
19 Comments
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This is the same as the chicken
Great job Mandy. Thanks for sharing. Hey, quick question. Would adding some baking soda to the beef marinade help soften the meat even more?
Keep up the good work. I love my S.U.R. Wok and use it all the time.
Happy cooking,
UB
I agree! Hoping for a cookbook!
Chef approved.
Hi Mandy, great cooking.I don’t eat pork because I don’t like it.
verry good
Lovely video Mandy! I actually was surprised you didn’t add baking soda to your marinade. I thought that was a key component to tenderizing the meat.
Thanks for the video
mandy i bought your wok. made a excellent choice. i love it!!
Oyster sauce is there a substitute?
I guess I can do ii t with beef or chicken too, right? Love your recipes, your recipes of egg drop soup and fried rice are lifesavers when I need to make a quick meal or have guests on short notice. I made many other recipes, among which is Singapore shrimp noodles – hubby's favorite.
Hi everyone 😀 literally the best.
I have a serious culinary crush on you.
Hey Mandy, I always thought the trick was to use baking soda. Is this not true?
Oyster sauce in a jar? All my problems have just been solved! Thank you Mandy!!
i fixed this tonight, with the only change being the use of a RED and YELLOW bell peppers. Green peppers bother my stomach. it was DELICIOUS.
one note. i carefully measured the amounts for marinating the meat and it worked, but the marinade remained much more fluid than in your video. this complicated the stir frying a bit, though in the end it it melded with the sauce and was quite delicious. still, our end point had much more of a visible sauce than in your video. Just wondering why it looked so different.
we will be fixing this again.
Thank you Mandy . ALWAYS look for your presentations ! 👍👍👍👍, Michigan
How to make it tender?
I can almost smell the fragrance. Simple but delicious 😋