Pork With Peppers Stir Fry


  • Peppers, julienned. I like using a mix of green, red, and spicy.

  • Pork, from pork belly, shoulder, or chops

  • 1 tsp regular soy sauce

  • 1 tsp dark soy sauce

  • 1 tsp corn starch

  • 1 tsp Xiaoxing cooking wine

  • Ginger, minced

  • Garlic, minced

  1. Scallions, sliced 1 inch long (optional)


  • Wok


  1. Cut the pork into 1 inch-long slivers, about half an inch thick.

  2. In a bowl, mix the cut pork with cooking wine, corn starch, 1 tsp soy sauce, 1 tsp dark soy sauce, mix. This is velvetting. Set it aside.

  3. Cut all the veggies and aromatics, set aside.

  4. Heat up a wok, coat with cooking oil, then toss in the pork. Stir. Make sure there are no clumps. Set cooked pork aside.

  5. Heat up the wok, add some cooking oil. Toss in the ginger, garlic. Cook for a few seconds, then toss in the peppers. Stir and fry.

  6. Add back in the cooked pork, stir and mix thoroughly. Cook for about 1 minute. Optionally add some soy sauce to taste. If you want it to look darker, add some dark soy sauce.


Partly inspired by this: