Stir-Fried Pork with Green Chili Peppers
This classic stir-fry features tender slices of pork quickly cooked with vibrant green chili peppers and a savory sauce. It's a flavorful and fast weeknight meal, perfect served over steamed rice.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 358 kcal
Allergen information: may contain gluten, molluscs, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 400 gpork shoulder, thinly sliced
- 250 ggreen chili pepper, sliced into 1-inch (2.5 cm) pieces
- 3 clovegarlic, minced
- 1 tbspginger, minced
- 2 tbspvegetable oil
marinade
- 1 tbspsoy sauce
- 1 tbspcornstarch
- 1 tbsprice wine
sauce
- 2 tbspsoy sauce
- 1 tbspoyster sauce
- 1 tspsugar
- 0.5 tspwhite pepper
- 2 tbspwater
sauce slurry
- 1 tspcornstarch
- 1 tbspwater
garnish
- 0.5 tspsesame oil
Equipment
wok · large skillet · mixing bowls · knife · whisk
The method
Step by step
- 1
In a medium bowl, combine the pork shoulder slices with the marinade soy sauce, cornstarch, and rice wine. Mix well and let marinate for at least 15 minutes while you prepare other ingredients.
About 15 min
- 2
In a small bowl, whisk together the sauce soy sauce, oyster sauce, sugar, white pepper, and water. Set aside.
About 2 min
- 3
In another small bowl, whisk together the cornstarch and water for the sauce slurry until smooth. Set aside.
About 1 min
- 4
Heat the vegetable oil in a large wok or skillet over high heat until shimmering.
About 2 min
Cook’s note: Ensure the wok is very hot to get a good sear on the pork.
- 5
Add the marinated pork in a single layer and stir-fry for 2-3 minutes until browned and mostly cooked through. Remove the pork from the wok and set aside.
About 3 min
Cook’s note: Do not overcrowd the wok; cook in batches if necessary to ensure even browning.
- 6
Add the green chili peppers to the same wok and stir-fry for 2-3 minutes until slightly softened but still crisp.
About 3 min
- 7
Add the minced garlic and ginger to the wok and stir-fry for 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic and ginger.
- 8
Return the cooked pork to the wok.
- 9
Give the prepared sauce a quick stir and pour it into the wok. Cook for 1 minute, stirring constantly, until the sauce begins to bubble.
About 1 min
- 10
Stir the cornstarch slurry once more and then slowly pour it into the simmering sauce while stirring. Continue to stir until the sauce thickens to your desired consistency.
About 1 min
Cook’s note: Add the slurry gradually to control the thickness.
- 11
Remove from heat, drizzle with sesame oil, and serve immediately.
Per serving
Nutrition
- Calories
- 357.8kcal
- Protein
- 19.4g
- Carbs
- 11.9g
- Fat
- 25.8g
- Fibre
- 1.2g
- Sugar
- 5.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover stir-fry in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop until warmed through.
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