Sweet Pepper Shredded Pork

Name: Sweet Pepper Shredded Pork
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 350 g Pork, fat and lean (cut into thin strips about 5 cm long and 0.3 cm thick); 100 g Sweet peppers (stemmed, seeded, and cut into thin strips); 50 g Green garlic sprouts (cut into 3 cm sections); 20 g Tender ginger (cut into fine strips); 50 g Water starch (part for coating the meat, part for the sauce); 3 g Salt; 20 g Cooking wine (part for marinating the meat, part for the sauce); 10 g Soy sauce; 1 g MSG; 25 g Stock; 50 g Vegetable oil; 20 g Sweet bean paste

A Sichuan-style shredded pork dish featuring a vibrant mix of red, yellow, white, and green—tender, crisp, savory, and lightly spicy.

30 min

Easy

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Ingredients

Pork, fat and lean (cut into thin strips about 5 cm long and 0.3 cm thick) 350 g

Sweet peppers (stemmed, seeded, and cut into thin strips) 100 g

Green garlic sprouts (cut into 3 cm sections) 50 g

Tender ginger (cut into fine strips) 20 g

Water starch (part for coating the meat, part for the sauce) 50 g

Salt 3 g

Cooking wine (part for marinating the meat, part for the sauce) 20 g

Soy sauce 10 g

MSG 1 g

Stock 25 g

Vegetable oil 50 g

Sweet bean paste 20 g

Instructions

Marinating the meat

Cut the pork into thin strips (about 5 cm long, 0.3 cm thick), place in a bowl, and mix well with water starch, salt, and cooking wine.

Preparing the ingredients

Stem and seed the sweet peppers and cut them into thin strips; cut the tender ginger into fine strips; cut the green garlic sprouts into 3 cm sections.

Mixing the sauce

Combine the soy sauce, cooking wine, water starch, MSG, and stock in a bowl and whisk until smooth to form a slurry.

Blanching the peppers

Heat a wok over the flame, add a small amount of oil until hot, add the sweet peppers and stir-fry until just cooked through, then remove from the wok.

Stir-frying the pork and combining

Wipe the wok clean and set it over high heat. Add the oil and heat to about 150°C. Add the pork strips and stir-fry to separate them, then add the sweet bean paste and stir-fry until fragrant. Add the peppers, ginger strips, and green garlic sprouts and stir-fry together. Pour in the slurry, toss until evenly coated, transfer to a plate, and serve immediately.