Directions

1. Smack the green peppers a few times to create bruises. Then cut them into bite-sized pieces. This dish is usually made with what's called screw peppers (螺丝椒) in China, which have a twisted shape, crunchy texture, and mild heat. Banana peppers, New Mexico chiles, long hot peppers, or Anaheim peppers make great substitutes.

   

2. Crush 10 cloves of garlic and peel. Then roughly dice them.

   

3. Optionally, soak the wood ear mushrooms in clean water for 20 minutes or until rehydrated. I used white wood ear mushrooms in this recipe, but they can be replaced with black wood ear mushrooms, as both of them have the same texture and taste and are interchangeable in recipes.

   

4. Slice the pork shoulder meat thinly. Then marinate the pork with 1/2 tbsp of soy sauce, 1/2 tsp of dark soy sauce, 1/4 tsp of finely ground white pepper, 1.5 tsp of cornstarch, and 1 tbsp of Chinese cooking wine. Mix thoroughly.

   

5. Drizzle in 1 tbsp of vegetable oil and mix to coat the pork. This helps to separate the meat slices and prevent them from sticking to each other while cooking. Set the meat aside.

   

6. Slice the skinless pork belly thinly.

   

7. Turn the heat to high and preheat the wok until smoking hot. Drizzle a little cooking oil into the wok to lubricate the bottom, then add the pork belly. Switch the heat to medium-low and stir for a few minutes or until a few tablespoons of oil appear. You will also end up with golden crispy pork cracklings or what we call 猪油渣, which is a delicious bonus. Remove the cracklings to the side but leave the oil behind.

   

8. Turn the heat to high and add the marinated pork. Stir for a few minutes or until the meat changes color. Remove the meat from the wok but leave the oil behind.

   

9. To the same wok, add the garlic, green peppers, and white wood ear mushrooms and stir for 2 minutes. Add oyster sauce and soy sauce and mix well.

   

10. Introduce the pork back to the wok and toss well. The cracklings should be added last so they stay crispy. Enjoy!

    

11. Chef's Secret: During stir frying, Chinese chefs like to toss the wok over blazing heat and intentionally create dramatic flames. It's not just for show—it's a core part of achieving "wok hei" (锅气), known as the "breath of the wok." The flames kiss the ingredients directly, giving the dish a light smoky aroma and toasty flavor. The intense heat also sears ingredients in seconds, locking in juices while keeping everything crisp-tender. In essence, wok hay is the soul of Chinese stir fry.