Classic Stir-Fried Pork
Sweet Peppers

A vibrant and savory homestyle stir-fry featuring tender slices of marinated lean pork tossed with glossy red sweet peppers, garlic, and rich bean paste.

Ingredients

• 300 g lean pork
• 50 g fat pork pieces
• 200 g red sweet peppers
• 1 tbsp dark soy sauce
• 1 tbsp water
• 2 tbsp red sweet potato starch
• 3 tbsp cooking oil
• 1 tbsp minced garlic
• 1 tbsp bean paste
• 1 tsp salt
• 0.5 tsp MSG

Instructions

1. 1Cut the Sweet Peppers

   

   Place the sweet peppers on a wooden cutting board and use a knife to slice them into long shreds.

   Tip: Cut the shreds into even sizes to ensure they cook uniformly during stir-frying.
2. 2Slice the Lean Pork

   

   Take the cut of lean pork and slice it into thin pieces on the wooden cutting board.

   Tip: Slicing against the grain makes the pork tenderer after cooking.
3. 3Marinate the Pork Slices

   

   Transfer the sliced pork into a metal mixing bowl and pour in a spoonful of dark soy sauce and a spoonful of water.

   Tip: Adding a little water helps the meat absorb moisture and stay juicy.
4. 4Mix the Pork Slices

   

   Use a gloved hand to thoroughly mix the pork slices with the dark soy sauce and water marinade.

   Tip: Ensure the liquid is fully absorbed by the meat before adding other coating ingredients.
5. 5Coat with Red Sweet Potato Starch

   

   Add a layer of red sweet potato starch to the marinated pork slices in the metal bowl.

   Tip: The starch coating locks in the juices and creates a smooth texture when cooking.
6. 6Seal with Oil

   

   Pour a layer of oil over the coated meat mixture and gently incorporate it.

   Tip: Sealing with oil prevents the meat slices from sticking together when added to the hot pan.
7. 7Render the fat

   

   Place the fat pork pieces into the empty wok and fry them over medium heat to render out the grease, creating a flavorful base oil for the stir-fry.

   Tip: Start with a cold or warm pan to help render the fat evenly without burning the pieces.
8. 8Stir-fry the pork slices

   

   Pour the marinated pork slices directly into the wok containing the rendered fat. Stir-fry constantly over heat to ensure the slices cook evenly and separate.

   Tip: Keep stirring continuously right after adding the meat to prevent the starch coating from sticking to the wok.
9. 9Add aromatics and bean paste

   

   Add minced garlic and a spoonful of bean paste into the wok with the pork slices. Continue stir-frying until the rich red oil releases from the paste.

   Tip: Fry the bean paste briefly with the garlic to release its full aroma and vibrant red color before combining everything.
10. 10Add sweet peppers

    

    Add the moist shredded sweet peppers into the wok with the meat and aromatics. Toss and stir-fry vigorously over high heat.

    Tip: High heat is essential when adding peppers to ensure they cook quickly while retaining a crisp-tender texture.
11. 11Season with salt and MSG

    

    Sprinkle a spoonful of salt and half a spoonful of MSG directly into the wok over the mixture to enhance the savory flavors.

    Tip: Add seasonings around this stage so they distribute evenly as the moisture from the peppers evaporates.
12. 12Finish stir-frying

    

    Continue stir-frying the pork and sweet pepper mixture over high heat until there is almost no vapor left and the dish is fully cooked and ready.

    Tip: Cook until the liquid completely reduces to ensure a rich, glossy coating on the ingredients.

Storage & Reheating

Burn It Off

Frequently Asked Questions