Water Chestnut and Pork Stir-Fry
A quick and vibrant stir-fry featuring tender pork slices paired with crunchy water chestnuts and colorful bell peppers. This home-style Chinese dish comes together in under 30 minutes, making it perfect for busy weeknights.
Story
This classic stir-fry balances tender pork with the refreshing crunch of water chestnuts. The combination of green and red bell peppers adds visual appeal and a subtle sweetness that complements the savory sauce. Serve immediately over steamed rice for the best texture.
Ingredients
pork loin, thinly sliced
300g
fresh water chestnuts, peeled and sliced
200g
green bell pepper, sliced
1 medium
red bell pepper, sliced
1 medium
garlic cloves, minced
3
ginger, grated
1 tablespoon
green onion, chopped
2 stalks
vegetable oil
2 tablespoons
light soy sauce
2 tablespoons
oyster sauce
1 tablespoon
rice wine or dry sherry
1 tablespoon
salt
to taste
white pepper
a pinch
Instructions
1
Prep the ingredients
Peel the water chestnuts and slice them into thin rounds. Slice both bell peppers into bite-sized strips. Cut the pork loin into thin, uniform slices. Have the garlic, ginger, and green onions ready nearby.
2
Season the pork
Place the pork slices in a bowl. Add 1 tablespoon of soy sauce, the rice wine, and a pinch of white pepper. Toss well to coat and let sit for 5 minutes while you heat the wok.
3
Sear the pork
Heat a wok or large skillet over high heat. Add 1 tablespoon of oil and swirl to coat. Add the pork in a single layer and sear for 1-2 minutes until just cooked through. Remove and set aside.
4
Stir-fry the aromatics and vegetables
Add the remaining oil to the wok. Stir-fry the garlic and ginger for 15 seconds until fragrant. Add the water chestnuts and bell peppers, stir-frying for 2 minutes until slightly tender but still crisp.
5
Combine and sauce
Return the pork to the wok. Add the remaining soy sauce and oyster sauce. Toss everything together over high heat for 1-2 minutes until well combined and heated through. Adjust seasoning with salt if needed.
6
Finish and serve
Sprinkle the chopped green onions over the top. Give one final toss and transfer immediately to a serving dish. Serve hot over steamed jasmine rice.
