Pork and Pepper Stir Fry
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
2
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Calories
489 kcal
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Course
Main Course
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Cuisine
Chinese
Pork and Pepper Stir Fry
Description
This stir fry begins by marinating thin slices of pork with a combination of light and optionally dark soy sauce, salt, white pepper, sugar, Shaoxing cooking wine, water (or chicken stock), and cornstarch for at least 15 minutes. Cornstarch helps give the pork a velvety texture. The pork is then cooked quickly in a very hot wok with vegetable oil just until the color changes, leaving some pinkness inside due to residual heat finish.
After removing the pork, the wok is cleared of excess oil, leaving about a tablespoon to sauté finely minced garlic and shredded fresh peppers briefly until aromatic and slightly softened. Salt is sprinkled lightly for balance. The pork is returned, and the ingredients are mixed to coat in the aromatic pepper-garlic oil. This stir fry has a tender yet juicy pork texture contrasted with a mild heat and freshness of the fresh peppers.
It is suited for serving immediately with rice or noodles to soak up the flavorful juices. The quick cooking preserves the pork's tenderness and the peppers' texture and aroma, making for a lively and satisfying meal.
Ingredients
- 200 g pork butt thinly sliced, or tenderloin
- 3-4 pepper remove the seeds and finely shredded, fresh
- 1/4 cup vegetable oil we will not intake all of them
- 2 garlic finely minced, cloves
- 1 tbsp. soy sauce light
Marinating ingredients
- 1 tbsp. soy sauce you can mix with 1/2 tsp dark soy sauce for a darker version, light
- 1/2 tsp. salt
- 1/4 tsp. white pepper
- 1/2 tsp. sugar
- 1/2 tbsp. cooking wine ,Shaoxing wine
- 4 tbsp. water or chicken stock
- 3 tsp. cornstarch
- 2 tsp. vegetable 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 Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Calories | 489kcal | 24% |
| Carbohydrates | 20g | 7% |
| Protein | 23g | 46% |
| Fat | 36g | 55% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 65mg | 22% |
| Sodium | 1054mg | 44% |
| Potassium | 736mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1125IU | 23% |
| Vitamin C | 163.4mg | 182% |
| Calcium | 29mg | 3% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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