Stir Frying 101, Chinese Stir Fry Techniques Using Pork and Chili (青椒肉丝)

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more economical.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce with sugar

Hoisin offers a similar sweetness, while the soy sauce mix is budget-friendly.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

Slice 150 grams of pork loin into slivers against the grain, about 2 millimeters wide and then cut into slivers about 3 millimeters apart.

Transfer the sliced pork to a bowl and marinate with 1/4 teaspoon salt, 1/2 teaspoon sugar, 1/2 teaspoon liaojiu, 1/2 teaspoon cornstarch, and 1/4 teaspoon dark soy sauce. Add about 1 teaspoon of oil and mix well. Set aside for at least 15 minutes.

Prepare 100 grams of chilis by julienning them. Use Sichuan erjingtiao chilis or any other variety available.

Mince 1 inch of ginger and 2 cloves of garlic.

Heat a wok until piping hot, add 2 tablespoons of oil, and swirl to create a non-stick surface.

Add the marinated pork slivers and fry for about 1 minute until 90% done. Set aside.

Add another 1-2 tablespoons of oil to the wok, then add the minced garlic and ginger. Fry for about 15 seconds.

Pour in 1 tablespoon of liaojiu and mix quickly.

Add the chilis and fry for about 30 seconds, then return the pork to the wok and fry for another 15 seconds.

Season with 1 teaspoon of soy sauce and 1/4 teaspoon salt, toss briefly, then turn off the heat and drizzle in 1 teaspoon of toasted sesame oil. Mix well and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens