Stir-fried Pork and Green Pepper
Quick answer
Qingjiao rousi is a Chinese home-style stir-fry of thinly sliced pork loin with green bell peppers and onion, seasoned with soy sauce, oyster sauce, and cooking wine.
What makes this special
- Qingjiao rousi stir-fries thinly stripped pork loin and green peppers over high heat for a wok-seared finish.
- 5-minute soy and rice wine marinade clears loin's off-notes before high-heat wok
- Peppers stir-fried under 2 minutes to preserve bitter aroma and crisp snap
Key ingredients
Core cooking flow
- 1 Slice 220 g pork loin across the grain into thin strips.
- 2 Mix the pork with 0.5 tablespoon soy sauce and 1 tablespoon cooking wine, then let it stand for 5 minutes.
- 3 Heat the pan over high heat until very hot, then add 1.5 tablespoons cooking oil.
Qingjiao rousi is a Chinese home-style stir-fry of thinly sliced pork loin with green bell peppers and onion, seasoned with soy sauce, oyster sauce, and cooking wine. The pork is cut into thin strips so it cooks through in seconds over high heat, staying soft rather than chewy. Green pepper retains its slight bitterness and crisp snap, providing contrast to the salty-savory sauce. The brief, intense wok cooking leaves a faint smoky char that defines the dish. Controlling ingredient order and pan temperature helps the ingredients cook evenly while keeping the final seasoning balanced.
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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