Shredded Pork with Green Peppers
This vibrant dish combines tender pork strips with crisp green peppers in a spicy, savory sauce. Bursting with umami flavors and a satisfying crunch, it’s a quick and easy Chinese – inspired stir – fry that’s perfect for a weeknight dinner or an impressive meal for guests.
Equipment
- Wok or large frying pan
- Sharp knife
- Cutting board
- Spatula or wooden spoon
- Measuring cups and spoons
Ingredients
- 8 ounces 225g lean pork tenderloin, thinly sliced into strips
- 2 large green bell peppers cored, seeded, and sliced into thin strips
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 green onions sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Chinese cooking wine or dry sherry
- 1 teaspoon cornstarch
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 2 – 3 tablespoons vegetable oil
- Optional: 1 – 2 dried red chilies broken into pieces for extra heat
Instructions
- In a small bowl, combine the soy sauce, oyster sauce, Chinese cooking wine, cornstarch, white pepper, salt, and sugar. Stir well until the cornstarch is dissolved and set aside.
- Place the sliced pork in a medium bowl. Pour half of the prepared sauce over the pork and mix gently to coat the strips evenly. Let it marinate for 10 – 15 minutes.
- Heat a wok or large frying pan over high heat. Add 1 – 2 tablespoons of vegetable oil. When the oil is hot (it should shimmer), add the marinated pork strips in a single layer. Cook for 2 – 3 minutes until the pork is almost cooked through and starts to brown, stirring occasionally. Remove the pork from the wok and set aside.
- Add another tablespoon of vegetable oil to the same wok if needed. Add the minced garlic, grated ginger, and dried red chilies (if using). Stir – fry for about 30 seconds until fragrant.
- Add the sliced green peppers to the wok. Stir – fry for 3 – 4 minutes until the peppers start to soften but still retain a bit of crunch.
- Return the cooked pork to the wok. Pour in the remaining sauce and add the sliced green onions. Stir – fry everything together for 1 – 2 minutes, until the sauce thickens and coats the pork and peppers evenly.
Notes
For a spicier version, you can add a teaspoon of chili garlic sauce or red pepper flakes to the sauce mixture.
If you don’t have Chinese cooking wine, dry sherry or even a bit of white wine can be used as a substitute.
You can serve this dish over steamed white rice or with noodles for a heartier meal.
If you don’t have Chinese cooking wine, dry sherry or even a bit of white wine can be used as a substitute.
You can serve this dish over steamed white rice or with noodles for a heartier meal.
