Stir-fried Pork and Green Pepper
Quick answer
- Total time
- 23 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Qingjiao rousi cooks 220 g of pork loin and 2 green bell peppers as narrow, similarly sized strips so both can finish during a brief high-heat stir-fry.
Read more
Slice the pork across the grain, then mix it with 1/2 tablespoon of soy sauce and 1 tablespoon of cooking wine for 5 minutes. Shake off excess liquid before cooking to limit steaming when the pork reaches the pan. Heat 1 1/2 tablespoons of cooking oil over high heat and stir 1 teaspoon of minced garlic for about 10 seconds, only until fragrant. Spread the pork strips across the hot surface and separate them as they cook for 50 seconds to 1 minute. As soon as most of the red color disappears, add the bell pepper and onion, which should be cut to roughly the same width as the meat. Keep everything moving for about 2 minutes. When the pepper looks brighter and only the onion edges have turned translucent, add the remaining 1 tablespoon of soy sauce and 1 tablespoon of oyster sauce around the edge of the pan. Stir-fry for 1 more minute. The sauce should form a thin coating with no puddle left below, and the pepper should retain a crisp resistance when the pan comes off the heat.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Slice 220 g pork loin across the grain into thin strips.
Remove the seeds from 2 green bell peppers, then cut them and 80 g onion into similar-width strips so everything cooks evenly.
- 2Season
Mix the pork with 0.5 tablespoon soy sauce and 1 tablespoon cooking wine, then let it stand for 5 minutes.
Before cooking, shake off excess surface liquid so the pork sears instead of steaming.
- 3Control
Heat the pan over high heat until very hot, then add 1.5 tablespoons cooking oil.
Add 1 teaspoon minced garlic and stir for about 10 seconds, just until fragrant, without letting it brown.
- 4Heat
Spread the pork in the hot pan and keep the heat high.
Stir-fry for 50 seconds to 1 minute, separating the strips, and add the vegetables as soon as the red color is almost gone.
- 5Heat
Add the green bell pepper and onion, then stir-fry quickly for about 2 minutes.
Keep the pan moving until the pepper looks brighter and the onion edges turn slightly translucent, but do not soften them fully.
- 6Finish
Pour in the remaining 1 tablespoon soy sauce and 1 tablespoon oyster sauce, then stir-fry for 1 more minute.
Stop when the sauce lightly coats the pork and vegetables, then plate immediately while crisp.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Qingjiao rousi stir-fries thinly stripped pork loin and green peppers over high heat for a wok-seared finish.
- Finish cue
- Stop when the sauce lightly coats the pork and vegetables, then plate immediately while crisp.
- Avoid this
- Do not overcook peppers to keep sweetness and aroma.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
23min, 8 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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