Pork and Green Pepper Stir-Fry
A quick weeknight stir-fry with tender pork and crunchy bell peppers. This classic Chinese dish comes together in under 30 minutes and tastes great over steamed rice.
Story
This classic Chinese stir-fry pairs savory pork with the sweet crunch of bell peppers. Wood ear mushrooms add satisfying texture, while soy sauce ties all the flavors together beautifully.
Ingredients
pork loin, sliced thin
200g
green bell peppers
2 medium
carrot
1 medium
dried wood ear mushrooms
a handful
green onions
2 stalks
fresh ginger
1 inch, minced
soy sauce
2 tablespoons
vegetable oil
2 tablespoons
salt
to taste
chicken powder
1/2 teaspoon
Instructions
1
Prep the ingredients
Soak the dried wood ear mushrooms in warm water for 15 minutes until softened, then drain and slice. Slice the pork into thin strips. Cut the bell peppers and carrot into matchstick-sized strips. Mince the ginger and chop the green onions.
2
Cook the pork
Heat oil in a wok or large skillet over high heat until shimmering. Add the pork slices and stir-fry for 3-4 minutes until lightly browned and cooked through. The high heat will give the meat nice color.
3
Build the flavors
Add the minced ginger and chopped green onions to the wok. Stir-fry for about 30 seconds until really fragrant. Pour in the soy sauce and give everything a quick toss to coat the pork.
4
Add the vegetables
Add the bell pepper strips and carrot strips to the wok. Continue stir-frying for 2-3 minutes until the peppers are slightly softened but still retain a nice crunch. The carrots should become slightly tender.
5
Finish and season
Toss in the sliced wood ear mushrooms. Season with salt and chicken powder, adjusting to taste. Stir-fry for another minute to let all the flavors meld together.
6
Serve
Transfer to a serving plate and enjoy immediately with steamed rice.
