The Secret to Tender and Succulent Meat (Stir Fry Pork With Green Pepper)
Pork stir fry with green pepper, or what we call “青椒肉丝” is a simple recipe, but it involves a Chinese restaurant’s secret. I am sure many of you have wondered why the meat in Chinese restaurants is so tender and succulent. I will reveal the secret and you will be able to make perfect stir fry from now on.
- 223 grams (1/2 lb) of pork
- 1/4 tsp of salt
1/4 tsp of white pepper
1 tsp of dark soy sauce
1 tbsp of Chinese cooking wine
- 1 egg white
1 tbsp of cornstarch
1 tbsp of cooking oil
1 tbsp of light soy sauce
1/2 tbsp of oyster sauce
- 1/2 tsp of sugar
1/2 tsp of five-spice powder
1 tsp of cornstarch
- 60g (1/4 cup) of water
- 2 tbsp of pork lard or vegetable oil to stir fry
- 170 g (6 oz) Green pepper
- 3 cloves of garlic, diced
1.5 tsp of sweet flour sauce (Tian Mian sauce)
To Marinade the Pork
To Make the Sauce (碗芡)
- Thinly julienne the pork and marinade it with salt, white pepper, dark soy sauce, Chinese cooking wine, and egg white. Mix well then continue to massage the meat for 5 minutes.
- Add a big drizzle of oil and mix to prevent the meat from tangling, making it easier to stir fry later. Set it aside.
- Thinly slice the garlic and julienne the green chili pepper. If you don’t eat spicy food, use bell pepper.
- In a bowl, thoroughly combine the light soy sauce, oyster sauce, sugar, five-spice powder, cornstarch, and water. Set it aside
- Turn the heat to high and heat the wok until smoking hot. Add the pork lard and stir the pork over high heat for a couple of minutes or until the meat changes color.
- Add the tiam mian jiang (甜面酱) and mix well.
- Switch the heat to medium, and add the garlic and green pepper. Keep mixing until the pepper is slightly welted. Pour in the sauce and stir well. Serve with white rice.