How to Make the Ultimate Chinese Pork and Pepper Stir-Fry

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

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

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a budget-friendly alternative.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini offers a similar texture, while cabbage is more economical.

Slice the pork tenderloin thinly and cut it into strips.

Marinate the pork with light soy sauce, dark soy sauce, rice wine, five-spice powder, salt, cornstarch, and a bit of vegetable oil. Set aside for 15 minutes.

Cut the green bell peppers into strips.

Prepare chopped ginger and garlic.

Heat vegetable oil in a cast iron wok.

Add Sichuan peppercorns to the hot oil and let steep for 30 seconds to a minute, then remove the peppercorns.

Stir-fry the marinated pork in the infused oil, spreading it into a single layer and letting it sit for 15 seconds before flipping it to cook fully.

Remove the pork from the wok once cooked.

Sauté garlic and ginger in the remaining oil in the wok, adding dried chili as well.

Add the green bell peppers and stir-fry until they start to soften but still have crunch.

Return the pork to the wok and mix everything together. Taste and adjust seasoning, adding a little extra light soy sauce if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens