Chinese cuisine

Easy

Stir Fried Bell Pepper and Pork

Name: Stir Fried Bell Pepper and Pork
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 lb. Pork tenderloin; Marinade; 1/2 tsp. Salt; 1 large Egg white; 1½ tbsp. Corn starch; 1 tbsp. Cooking oil; For Deep-fry; 2 Qt Cooking oil; Stir-fry Chili; 1/4 cup Cooking oil; 2 large Hatch green chili; 1 large Red bell pepper; 1 tsp. Shaoxing wine; Sauce; 1 tbsp. Cooking oil; 1 tbsp. Garlic, minced; 1 tbsp. Ginger, minced; 1 tbsp. Green onion, chopped; 1 tsp. Shaoxing wine; 1/4 cup Chicken broth; 1 tbsp. Oyster sauce; 1/2 tbsp. Maggi seasoning; 1 tsp. Sugar; 1 tbsp. Cornstarch slurry (1 to 2 Ratio of Cornstarch to Water); 1 tsp. Sesame oil; 1/4 tsp. White pepper; 1 tsp. Shaoxing wine

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

The thin lean strips of pork loin become a delicious stir fry in no time at all. Before you know it, you have tender pork and sweet peppers, tossed in a slightly sweet and salty Chinese aromatic homemade sauce.

Recipe

PRE TIME: 10 min

COOKING TIME: 30 min

TOTAL TIME: 40 min

2 SERVING

Ingredients:

1 lb. Pork tenderloin
Marinade
1/2 tsp. Salt
1 large Egg white
1½ tbsp. Corn starch
1 tbsp. Cooking oil
For Deep-fry
2 Qt Cooking oil
Stir-fry Chili
1/4 cup Cooking oil
2 large Hatch green chili
1 large Red bell pepper
1 tsp. Shaoxing wine
Sauce
1 tbsp. Cooking oil
1 tbsp. Garlic, minced
1 tbsp. Ginger, minced
1 tbsp. Green onion, chopped
1 tsp. Shaoxing wine
1/4 cup Chicken broth
1 tbsp. Oyster sauce
1/2 tbsp. Maggi seasoning
1 tsp. Sugar
1 tbsp. Cornstarch slurry (1 to 2 Ratio of Cornstarch to Water)
1 tsp. Sesame oil
1/4 tsp. White pepper
1 tsp. Shaoxing wine

Directions:

Step 1

Cut the pork tenderloin into thin slices and shred them.

Step 2

In a bowl, add pork tenderloin, [Marinade] and mix evenly, and set aside for later.

Step 3

Cut the hatch green chili and red sweet pepper from the middle, then remove the seeds and tendons, cut into filaments, and put them in a bowl.

Step 4

Pour 2qt of oil into a medium wok and set over high heat. When the oil temperature reaches 210°F to 250°F (100°C to 120°C).

Step 5

Put the shredded pork into the wok and quickly separate with chopsticks. Drain the oil after 40 seconds to 1 minute.

Step 6

In a separate wok, add oil over medium-high heat, pour in the shredded hatch green chili and red peppers, pour in some Shaoxing cooking wine, stir quickly for 20 to 30 seconds, and then pour out.

Step 7

Get one last wok to make the sauce. Toss in the ground garlic, ground ginger, chopped scallion, and oil stir until it smells aromatic.

Step 8

Pour in the Shaoxing cooking wine, then the chicken broth, oyster sauce, Maggi seasoning, and sugar. Let it sit for 20 to 30 seconds.

Step 9

Add the prepared watery starch. Finally add the shredded pork, shredded green and red peppers; drizzle with sesame oil, white pepper, Shaoxing wine, and stir-fry quickly for a few minutes.

Step 10

The dish is now ready to serve!