{"id":363,"date":"2025-12-05T09:55:04","date_gmt":"2025-12-05T14:55:04","guid":{"rendered":"http:\/\/104.236.198.25\/?p=363"},"modified":"2025-12-05T09:55:05","modified_gmt":"2025-12-05T14:55:05","slug":"pork-and-pepper-stir-fry","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/pork-and-pepper-stir-fry\/","title":{"rendered":"Pork and Pepper Stir Fry"},"content":{"rendered":"\n

Tender slices of pork are seared until lightly caramelized, tossed with crisp peppers and onions in a glossy savory sauce that clings to every bite. My pork and pepper stir fry delivers that irresistible aroma that makes you rush to the table and heap spoonfuls over steaming hot rice. It\u2019s quick and comforting, the kind of dish you\u2019ll crave again the very next day.<\/p>\n\n\n\n

\"Pork<\/figure>\n\n\n\n

There\u2019s something beautifully comforting about the way Chinese home kitchens transform simple ingredients into deeply satisfying meals. Pork and pepper stir fry is one of those everyday dishes that shows up on my family\u2019s dinner tables far more often than in restaurants. I like to make the dish using tender slices of pork, crisp bell peppers, onion, aromatics, and a glossy savory sauce. It\u2019s a simple dish – nothing fancy, nothing difficult, just honest ingredients prepared with good technique.<\/p>\n\n\n\n

This is the kind of stir fry I make when I want something fast, nourishing, and flavorful. It\u2019s balanced, lightly sweet, full of wok aroma, and made for spooning over hot steamed rice. Having grown up in China, this dish feels like weeknight comfort for me. Try it once and you\u2019ll be surprised at how such simple ingredients can produce so much flavor.<\/p>\n\n\n\n

\"Stir<\/figure>\n\n\n\n

Ingredients <\/h2>\n\n\n\n

Pork and marinade<\/h3>\n\n\n\n

My favorite cut of pork for stir frying is tenderloin, which is quite lean yet super tender. Since I\u2019m using a wok in this recipe, I prefer to slice the pork into 1\/8\u201d (4-mm) pieces. It\u2019s a slightly thicker slice for pork in stir frying, which keeps the meat more intact when using a carbon steel or cast iron wok.<\/p>\n\n\n\n

I marinate the pork in Shaoxing wine, salt and cornstarch. It\u2019s the simplest combo that seasons the meat, adds a nice aroma, eliminates gamey taste from the pork, and keeps the pork tender despite the high heat cooking.<\/p>\n\n\n\n

Sauce<\/h3>\n\n\n\n

I used a simple brown sauce that\u2019s slightly peppery, to bring the pork and vegetables together. The soy sauce adds umami. Dark soy sauce adds a beautiful dark brown color. A small amount of sugar brings out the flavor of the ingredients and counterbalances the saltiness of the soy sauce.  <\/p>\n\n\n\n

I also used a touch of toasted sesame oil at the end of the cooking, to add nuttiness and aroma. It\u2019s not mixed into the sauce because sesame oil loses its fragrance during high heat cooking. So I add it after turning off the heat. <\/p>\n\n\n\n

Aromatics<\/h3>\n\n\n\n

I used garlic to infuse the oil, to add richness and aroma to the dish. It\u2019s quite common to use the combo of scallion, garlic and ginger for Chinese stir fried dishes. But for this one, I only used one aromatic to minimize the chopping and still get a very good result.<\/p>\n\n\n\n

Vegetables<\/h3>\n\n\n\n

I used onion and bell pepper in my stir fry. Both add a crisp texture, and onion adds a natural sweetness as well. Alternatively, scallion and red pepper make a great combo.<\/p>\n\n\n\n

Feel free to toss in other vegetables, such as a handful of sliced carrot, bean sprouts, celery, or mushrooms.<\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n

How to make<\/h2>\n\n\n\n

I used a cast iron wok to make the pork and pepper stir fry. But you can easily use a large skillet (at least 12\u201d) and the result will be great as well. <\/p>\n\n\n\n

1. Sear the pork. <\/strong>Heat up the wok nice and hot, until smoking, then sear the pork briefly until the surface is lightly charred and the inside just cooked through. The key of this step is to spread the pork into a single layer and do not stir it frequently. Let the pork cook until the bottom is caramelized, so you can easily flip it without it sticking to the pan. You\u2019ll probably need to cook it in two batches if using a wok, to get the best results.<\/p>\n\n\n\n

\"Searing<\/figure>\n\n\n\n

2. Cook the garlic<\/strong> to infuse the oil. The wok is still very hot, so only stir it briefly before adding other ingredients, so the garlic does not burn.<\/p>\n\n\n\n

\"Minced<\/figure>\n\n\n\n

3. Cook the vegetables and add the sauce.<\/strong> I prefer to keep my onion and pepper quite crisp, so I cook them very briefly. But feel free to cook them longer so the texture turns a little tender. The sauce thickens quickly. Get ready to add back the pork as soon as you pour in the sauce.<\/p>\n\n\n\n

\"Bell<\/figure>\n\n\n\n

4. Add back the pork. <\/strong>Quickly stir everything together to coat with the sauce. Then turn off the heat, drizzle in the sesame oil, and stir again. Sesame oil loses its fragrance over high heat, so add it at the end to maximize the flavor. <\/p>\n\n\n\n

\"Pork<\/figure>\n\n\n\n

Serving Suggestions<\/h2>\n\n\n\n

I always love to serve pork and pepper stir fry with freshly steamed rice. To make a weeknight dinner spread, consider adding a soup and \/ or cold appetizer. A simple egg drop soup<\/a> and spinach salad<\/a> work well. For a larger meal, you can also serve another main dish that is braised, such as lion\u2019s head meatballs<\/a>, braised chicken with mushrooms<\/a>, or Instant Pot braised beef<\/a>. These are dishes that I usually make on the weekend, portion into smaller serving sizes and freeze beforehand. So I only need to thaw and reheat them during the week. <\/p>\n\n\n\n

\"Chopsticks<\/figure>\n\n\n\n

Frequently asked questions<\/h2>\n\n\n\t\t
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Can I use a different cut of pork?<\/h3>\t\t\t\t
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Yes. Pork shoulder and pork loin also work well. Pork shoulder will be a little richer and pork loin will be slightly firmer than tenderloin.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n\t\t

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Can I substitute chicken or beef?<\/h3>\t\t\t\t
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Absolutely! This recipe works with thinly sliced chicken thigh, chicken breast, flank steak, and skirt steak. Just make sure to slice against the grain and marinate the same way.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n\t\t

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Is Shaoxing wine necessary?<\/h3>\t\t\t\t
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It adds depth and an earthy umami to the dish, but you can substitute with:<\/p>\n\n\n\n

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  • Dry sherry<\/li>\n\n\n\n
  • Mirin (skip the sugar since mirin is much sweeter than Shaoxing wine)<\/li>\n\n\n\n
  • Chicken stock (if avoiding alcohol)<\/li>\n<\/ul>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n
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    Chinese Cooking Made Easy<\/h2>

    Are you new to this website? This free email series is a great place to start. I\u2019ll walk you through a few of my most popular recipes and show you how and why they work. You\u2019ll quickly start to cook better Chinese food in your own kitchen.<\/p>\n

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