Pepper and Pork Stir-fry (Chinese-Style Julienned Bell Pepper and Pork)
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Gochu japchae cuts pork loin, bell pepper, and onion into matching strips, coats the meat with soy sauce and starch, and finishes the fast high-heat stir-fry with soy and oyster sauce.
Read more
Two hundred twenty grams pork loin, 180 g bell pepper, and 80 g onion are all cut into long strips 0.5 cm thick. The pork is coated lightly and evenly with 1 tablespoon soy sauce and 1 teaspoon starch and left for 10 minutes. Any starch clumps are separated before the meat reaches the pan. One tablespoon cooking oil is heated over medium, and 1 teaspoon minced garlic cooks for about 20 seconds. As its edges turn pale gold, the heat is raised to high and the pork is spread across the pan. It is stir-fried quickly for about 1 minute, stopping when the outer surfaces turn white. The onion and pepper are added for 1 minute while the heat remains high. When the vegetables bend slightly but still hold bright color, the remaining 1 tablespoon soy sauce and 1 tablespoon oyster sauce go in. After the sauce begins to bubble, 1 final minute of tossing leaves a thin sheen on the meat and vegetables. Matching the cut size and limiting the pepper to the last 2 minutes lets the pork finish while the vegetable keeps its shape.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Cut 220g pork loin, 180g bell pepper, and 80g onion into thin 0.5cm strips.
Keep the strips similar in length and thickness so the pork cooks through while the vegetables stay crisp during the fast stir-fry.
- 2Season
Coat the pork evenly with 1 tbsp soy sauce and 1 tsp starch, then let it sit for 10 minutes.
Break up any starch clumps with your fingers or chopsticks, since thick patches can stick to the pan.
- 3Control
Heat the pan over medium heat, then add 1 tbsp cooking oil and 1 tsp minced garlic.
Stir for only about 20 seconds, just until the garlic edges turn pale golden and fragrant, before it browns.
- 4Heat
Turn the heat to high and spread the marinated pork in a thin layer.
Stir-fry quickly for about 1 minute, stopping once the surface turns white so the tenderloin does not dry out.
- 5Season
Add the onion and bell pepper, keeping the heat high, and stir-fry for about 1 minute.
When the vegetables bend slightly but still look bright, add the remaining 1 tbsp soy sauce and 1 tbsp oyster sauce.
- 6Finish
Once the sauce bubbles, stir-fry for 1 more minute until it coats the pork and vegetables thinly and glossily.
Turn off the heat before the pepper softens too much and serve warm.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Starch-coated pork loin and julienned peppers are flash-cooked to lock in moisture and color.
- Finish cue
- Once the sauce bubbles, stir-fry for 1 more minute until it coats the pork and vegetables thinly and glossily.
- Avoid this
- Break up any starch clumps with your fingers or chopsticks, since thick patches can stick to the pan.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 8 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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