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Pork stir fry with green pepper, or what we call “青椒肉丝” is a simple recipe, but it involves a Chinese restaurant’s secret. I am sure many of you have wondered why the meat in Chinese restaurants is so tender and succulent. I will reveal the secret and you will be able to make perfect stir fry from now on.
INGREDIENTS:
To Marinade the Pork
223 grams (1/2 lb) of pork
1/4 tsp of salt
1/4 tsp of white pepper (Amazon Link – https://geni.us/black-peppercorns)
1 tsp of dark soy sauce (Amazon Link – https://geni.us/dark-soy-sauce)
1 tbsp of Chinese cooking wine (Amazon Link – https://geni.us/Shao-xing-ooking-wine)
1 egg white
1 tbsp of cornstarch (Amazon Link – https://geni.us/cornstarch)
1 tbsp of cooking oil
To Make the Sauce (碗芡)
1 tbsp of light soy sauce (Amazon Link – https://geni.us/light-soy-sauce)
1/2 tbsp of oyster sauce (Amazon Link – https://geni.us/premium-oyster-sauce)
1/2 tsp of sugar
1/2 tsp of five spice powder (Amazon Link – https://geni.us/five-spice-powder)
1 tsp of cornstarch (Amazon Link – https://geni.us/cornstarch)
60g (1/4 cup) of water
Others:
2 tbsp of pork lard or vegetable oil to stir fry
170 g (6 oz) Green pepper
3 cloves of garlic, diced
1.5 tsp of sweet flour sauce (Tian Mian sauce) (Amazon Link – https://geni.us/tian-mian-sauce)
INSTRUCTIONS
Thinly julienne the pork and marinade it with salt, white pepper, dark soy sauce, Chinese cooking wine, and egg white. Mix well then continue to massage the meat for 5 minutes.
Add a big drizzle of oil and mix to prevent the meat from tangling, making it easier to stir fry later. Set it aside.
Thinly slice the garlic and julienne the green chili pepper. If you don’t eat spicy food, use bell pepper.
In a bowl, thoroughly combine the light soy sauce, oyster sauce, sugar, five-spice powder, cornstarch, and water. Set it aside
Turn the heat to high and heat the wok until smoking hot. Add the pork lard and stir the pork over high heat for a couple of minutes or until the meat changes color.
Add the tiam mian jiang (甜面酱) and mix well.
Switch the heat to medium, and add the garlic and green pepper. Keep mixing until the pepper is slightly welted. Pour in the sauce and stir well. Serve with white rice.
46 Comments
Hi Mandy, Intersting marinating of the meat. Its going to be tried. Stay safe
As always PERFECT🥰👍🏻
THANK YOU ALWAYS, M!!! You've been making my meals a Chinese Favorite for YEARS NOW!!! THANK YOU THANK YOU THANK YOU!!!!!
I love your videos and bought your knife set. Very excellent quality. Thank you!
I've known a few Chinese girls. They often adopted names like Debbie, Suzie, Mindi, Cindy, Katie, Amie, you get the drift. I had a good friend named Peter. But, his real name was Wei Ping. I am curious as to why the girls choose such names. Could you enlighten me, please?
awesome,🇦🇺
The half tbsp of what? To add to cooking pork. Could not understand and caption did not say either. Could you tell me what that was please. ? Thank you.
Can I get it at a Chinese grocery store? I live in Oklahoma. But we have nice Asian grocery stores. I also need translation to English. Please
Can you use anything besides cornstarch to velvet the meat? Like cassava flour?
I tried your recipe. The 5 spices ingredient is not to my liking. Next time I will skip it.
hi Mandy do you know how to make Stir Fry with Secret Ingredient Succulent Butterfly Caterpillars?
Mandy?
Will it work with the tough meat from older animals? Thank you.
I had something like this in Xiamen. Was tiny red and green chilies and small bits of pork. I loved it. The Chinese store near me in the US always has Anaheim peppers, which i think would probably be the perfect heat for this.
Do you have a cookbook?
When you laugh I smile. I love your instruction.
Very nice. Thank you.
How is it I cat print this recipe ,
No wonder Chinese food tastes so good, there's a ton of sugar in it.
I thought you needed baking soda for this?
What about adding a little baking soda?
Is Hoisin sauce a good alternative to Tian Mian sauce?
It's more broadly available and is used in other different dishes.
Very easy, different than anything I’ve had, and delicious!
Thank you I'll try it🙏🌹🙏🌹🙏🌹
测试
I was doing everything right, but had no clue about massaging the meat until this video. Now it's gonna be soooo good! I'm sure I'll be blown away when I try this technique tomorrow.
That food looks good
China's CCP is the enemy of the free world.
" A Rice Killer"..
I love it.🤭
She is awesome
I have used this technique for several years but I also add 1/ 8th tsp of baking soda … it prevents the meat from seizing up … also have used the baking soda when making burgers, sauteing onions and a cooking a lot of other meats that I want it to be tender.
Most of these oriental presentations that I watch are horrible. Really well done. I do want to try this, and that is something that rarely happens. THANKS!
I have learned so much from your videos. Thank you!
Miss Mandy! This recipe is incredible! I made it today for lunch and it is simply fantastic! I had a 24 ounce pork loin so I cooked it in three separate batches. We don't mind leftovers so we are having this again later in the week.
The only change I made was I used three ounces of the Anaheim pepper (as you said it could be too hot with the full six ounces of Anaheim) and three ounces of red bell pepper as I prefer red over green for flavor and a sight touch of sweetness.
Many thanks my friend for sharing your incredible recipes, wonderful cooking skills and your kindness and beauty. You're the best and my lovely Bride and I appreciate you more than you know.
Much love and hugs to you and yours!
Eating RoASt chicken ham bacon pork Hogs Breath Cafe Chrinside Park Eastland Knox city Forrest Hill WESTFIELD Doncaster WORST 1996 1997 1998 1999 2000 2001 2002 2010 2011 2022 2023
Would adding baking soda make the meat even more tender?
Healthy, easy to make , and not expensive. I would use less salt.
Nice recipe.
WHAT IS MY CRIME? EATING A SUCULENT CHINESE MEAL?
You're such.a cute & chipper kid! Oh, you're a very good cook also, young lady!
No offence meant, but maybe cut the meat a little differently? It looks like grubs/meal worms in the finished product picture. Very off-putting.
Hi Mandy..love your recipes.
I couldnt gin tian mian jiang any where..should l use something else and do l saute the same way?
Thank you
I got the wok…and the wok is AWESOME!!!
Hi Made this tonight for tea the pork was delicious will be making again and again thankyou xx
you a Star
тотална победа.
I'm a family-type cook and have been attempting to do Asian style cooking for the past 15 or 20 years with limited success… We love this cuisine!… Okay, but most recipes I've tried just taste like typical American food… Until you and a wok came along!… I've learned so much from you, your recipes and how to cook with full blast heat… Just awesome!… Thank you so much for your channel!…