There’s one thing superbly comforting about the best way Chinese language dwelling kitchens rework easy substances into deeply satisfying meals. Pork and pepper stir fry is a type of on a regular basis dishes that reveals up on my household’s dinner tables much more typically than in eating places. I prefer to make the dish utilizing tender slices of pork, crisp bell peppers, onion, aromatics, and a shiny savory sauce. It’s a easy dish – nothing fancy, nothing troublesome, simply trustworthy substances ready with good method.

That is the type of stir fry I make once I need one thing quick, nourishing, and flavorful. It’s balanced, flippantly candy, filled with wok aroma, and made for spooning over scorching steamed rice. Having grown up in China, this dish appears like weeknight consolation for me. Attempt it as soon as and also you’ll be stunned at how such easy substances can produce a lot taste.

Elements 

Pork and marinade

My favourite reduce of pork for stir frying is tenderloin, which is sort of lean but tremendous tender. Since I’m utilizing a wok on this recipe, I desire to slice the pork into 1/8” (4-mm) items. It’s a barely thicker slice for pork in stir frying, which retains the meat extra intact when utilizing a carbon metal or forged iron wok.

I marinate the pork in Shaoxing wine, salt and cornstarch. It’s the best combo that seasons the meat, provides a pleasant aroma, eliminates gamey style from the pork, and retains the pork tender regardless of the excessive warmth cooking.

Sauce

I used a easy brown sauce that’s barely peppery, to carry the pork and greens collectively. The soy sauce provides umami. Darkish soy sauce provides a gorgeous darkish brown shade. A small quantity of sugar brings out the flavour of the substances and counterbalances the saltiness of the soy sauce.  

I additionally used a contact of toasted sesame oil on the finish of the cooking, so as to add nuttiness and aroma. It’s not combined into the sauce as a result of sesame oil loses its perfume throughout excessive warmth cooking. So I add it after turning off the warmth. 

Aromatics

I used garlic to infuse the oil, so as to add richness and aroma to the dish. It’s fairly widespread to make use of the combo of scallion, garlic and ginger for Chinese language stir fried dishes. However for this one, I solely used one fragrant to reduce the chopping and nonetheless get an excellent outcome.

Greens

I used onion and bell pepper in my stir fry. Each add a crisp texture, and onion provides a pure sweetness as effectively. Alternatively, scallion and purple pepper make an amazing combo.

Be happy to toss in different greens, similar to a handful of sliced carrot, bean sprouts, celery, or mushrooms.

The right way to make

I used a forged iron wok to make the pork and pepper stir fry. However you may simply use a big skillet (at the very least 12”) and the outcome can be nice as effectively. 

1. Sear the pork. Warmth up the wok good and scorching, till smoking, then sear the pork briefly till the floor is flippantly charred and the within simply cooked by. The important thing of this step is to unfold the pork right into a single layer and don’t stir it often. Let the pork prepare dinner till the underside is caramelized, so you may simply flip it with out it sticking to the pan. You’ll in all probability have to prepare dinner it in two batches if utilizing a wok, to get the very best outcomes.

2. Cook dinner the garlic to infuse the oil. The wok remains to be highly regarded, so solely stir it briefly earlier than including different substances, so the garlic doesn’t burn.

3. Cook dinner the greens and add the sauce. I desire to maintain my onion and pepper fairly crisp, so I prepare dinner them very briefly. However be at liberty to prepare dinner them longer so the feel turns slightly tender. The sauce thickens rapidly. Prepare so as to add again the pork as quickly as you pour within the sauce.

4. Add again the pork. Rapidly stir every thing collectively to coat with the sauce. Then flip off the warmth, drizzle within the sesame oil, and stir once more. Sesame oil loses its perfume over excessive warmth, so add it on the finish to maximise the flavour. 

Serving Ideas

I all the time like to serve pork and pepper stir fry with freshly steamed rice. To make a weeknight dinner unfold, think about including a soup and / or chilly appetizer. A easy egg drop soup and spinach salad work effectively. For a bigger meal, it’s also possible to serve one other principal dish that’s braised, similar to lion’s head meatballs, braised rooster with mushrooms, or Immediate Pot braised beef. These are dishes that I normally make on the weekend, portion into smaller serving sizes and freeze beforehand. So I solely have to thaw and reheat them through the week. 

Regularly requested questions

Tender slices of pork are seared till flippantly caramelized, tossed with crisp peppers and onions in a shiny savory sauce that adheres to each chew. My pork and pepper stir fry delivers that impossible to resist aroma that makes you rush to the desk and heap spoonfuls over steaming scorching rice. It’s fast and comforting, the type of dish you’ll crave once more the very subsequent day.

Cook dinner ModeForestall your display from going darkish

• Mix the pork with all of the marinade substances in a medium-sized bowl. Combine effectively. Marinate for quarter-hour whereas getting ready the remainder of the substances.

• Combine all of the sauce substances collectively in a small bowl.

• Warmth 1 tablespoon of oil in a wok or giant non-stick skillet over excessive warmth till smoking. Unfold the pork with minimal overlap, cooking in two batches if wanted. Let prepare dinner for 1 minute with out transferring, till the underside turns golden. Flip to prepare dinner the opposite aspect for 30 seconds, till simply cooked by. Switch the pork to a big plate.

• Add the remaining 1 tablespoon oil and garlic. Stir fry till aromatic, 20 seconds or so. Add the onion and the bell pepper. Cook dinner and stir till beginning to flip tender, 1 to 2 minutes.

• Combine the sauce once more to totally dissolve the cornstarch. Pour into the pan and add again the pork. Instantly stir to combine effectively. The sauce will thicken in a short time, in a few seconds. Flip off the warmth and drizzle within the sesame oil. Toss once more to combine. Switch every thing to a big plate. Serve scorching as a principal dish.

Ingredient Substitution Information

1. To make the dish gluten-free: Use tamari to switch soy sauce and darkish soy sauce. And use dry sherry as a substitute of Shaoxing wine.

Serving: 1serving, Energy: 227kcal, Carbohydrates: 9g, Protein: 23.1g, Fats: 11g, Saturated Fats: 2.3g, Ldl cholesterol: 61mg, Sodium: 840mg, Potassium: 460mg, Fiber: 0.9g, Sugar: 5.4g, Calcium: 19mg, Iron: 1mg

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