Stir-Fried Pork with Green Peppers
A quick, flavorful Sichuan-style stir-fry featuring tender pork strips paired with crisp, slightly spicy green peppers. The dish comes together in minutes and delivers a satisfying balance of savory and mild heat.
Story
This classic home-style Chinese dish is a weeknight favorite. The key is having everything prepped before you start cooking since the stir-fry happens quickly. Green peppers should remain slightly crisp, not soggy.
Ingredients
Pork loin, thinly sliced against the grain
250g
Green bell peppers, seeded and cut into strips
2 medium
Vegetable oil
2 tablespoons
Garlic, minced
2 cloves
Soy sauce
1 tablespoon
Chili garlic sauce (or doubanjiang)
1 teaspoon
Sugar
1/2 teaspoon
Cornstarch mixed with 2 tablespoons water
1 teaspoon
Instructions
1
Prepare the pork
Slice the pork loin thinly against the grain into bite-sized strips. Toss with 1/2 teaspoon of soy sauce and set aside to marinate while you prep the vegetables.
2
Prep the peppers
Cut the green bell peppers in half, remove the seeds and white ribs, then slice into thin strips about 1/4 inch wide. The strips should be roughly the same size as the pork pieces for even cooking.
3
Sear the pork
Heat oil in a wok or large skillet over high heat until shimmering. Add the pork strips and spread them out in a single layer. Let them sear for 30 seconds without stirring, then stir-fry until they lose their pink color. Remove and set aside.
4
Stir-fry the peppers
Add a splash more oil if needed, then toss in the green pepper strips. Stir-fry for 1-2 minutes until they become bright green and slightly softened but still retain a pleasant crunch.
5
Combine and sauce
Return the pork to the wok. Add the minced garlic, chili garlic sauce, remaining soy sauce, and sugar. Toss everything together for 30 seconds. Pour in the cornstarch slurry and stir until the sauce thickens and coats the ingredients evenly.
6
Serve immediately
Transfer to a serving plate and serve hot over steamed rice. The dish is best enjoyed right away while the peppers still have some snap.
