You can use pork shoulder, pork loin, or even an occasional pork chop in this quick and easy pork and pepper stir-fry recipe (làjiāo xiǎochǎo ròu).
We love long hot green peppers, but anaheim or cubanelle peppers will work just as well if you’re looking for something a little milder.
A QUICK STIR-FRY WITH RICE OR NOODLES
Prepared in a flash, you may have a delicious meal of pork and peppers in no time. While you’re slicing the peppers, ginger, and garlic, simply slice the pork into small strips and marinade them. After that, everything goes into the wok, and dinner is ready in under 5 minutes.
This recipe is a staple at our house because we always have these peppers on hand (and a little pork in the freezer from a previous stir-fry).
It’s fantastic over noodle soup, but we also prefer to offer it as a multi-course meal.
Heat your preferred stock, season it to taste, and then add cooked noodles that have been cooked to the desired degree of firmness. In a simple Chinese noodle store, you might find this stir-fry served on top of the noodles.
Pao fan, a porridge made from rice and water, pairs well with leftovers.
FOR THE PORK AND MARINADE:
- 8 ounces of thin strips pork shoulder or loin
- 1 tablespoon of water
- 2 teaspoons of vegetable oil
- 1 teaspoon of cornstarch
- 1 teaspoon of oyster sauce
- 1 teaspoon of light soy sauce
- 1 teaspoon of Shaoxing wine
FOR THE REST OF THE DISH:
- 6 long hot green peppers
- 3 cloves of thinly sliced garlic
- 2 slices of ginger
- 2 tablespoons of vegetable oil
- 1 tablespoon of Shaoxing wine
- 1/2 teaspoon of dark soy sauce
- 1/2 teaspoon of sugar
- Mix the pork strips, water, cornstarch, oil, Shaoxing wine, oyster sauce, and light soy sauce in a bowl. Combine and set aside while you get the rest of the stuff ready.
- Peppers should be seeded before being sliced thinly on the diagonal. Get the ginger and garlic ready.
- Smoke should appear in your wok after heating it over high heat. Put in the pork and a tablespoon of oil. Cook in a wok for 2-3 minutes or until the pork is just beginning to brown. Take the pork out of the wok and put it in a separate bowl.
- You can add another tablespoon of oil and cook the ginger, garlic, and peppers for 30 seconds to a minute over medium heat. Blistering should appear on the peppers, but the garlic must not be burned. Deglaze the wok with the Shaoxing wine. Add another 10 seconds of stirring time.
- Return the meat to the skillet and sprinkle it with sugar before adding the dark soy sauce. Add a few more seconds of stir-frying time at high heat, and then serve the Pork and Pepper Stir-Fry.