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Ingredients
- 1 pound pork tenderloin or boneless pork loin
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon cornstarch
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow or orange bell pepper
- 3 cloves garlic
- 1 inch fresh ginger
- 2 green onions
- 3 tablespoons vegetable oil or peanut oil
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 0.25 teaspoon white pepper
- 2 tablespoons water
Before you start
Equipment You'll Need
- Wok or large skillet
- Sharp knife
- Cutting board
- Medium mixing bowl
- Small bowl for sauce
- Spatula or wok turner
Safety Tips & Important Notes
Follow these for best results and safety.
- Slicing pork against the grain ensures tender pieces that are easy to chew.
- Freezing the pork for 15 minutes before slicing makes it easier to cut thin, uniform strips.
- Have all ingredients prepped before you start cooking as stir frying happens very quickly.
- Keep the heat high throughout cooking to achieve proper searing and the characteristic wok hei flavor.
- Do not overcrowd the wok or the ingredients will steam instead of sear.
Instructions
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Slice the pork against the grain into thin strips about 0.25 inch thick and 2 inches long.
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In a medium bowl, combine the pork with 2 tablespoons soy sauce, Shaoxing wine, and 1 teaspoon cornstarch. Mix well and let marinate for 15 minutes.
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While the pork marinates, cut the bell peppers into 1-inch squares, discarding seeds and membranes.
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Mince the garlic and ginger finely. Slice the green onions, separating white and green parts.
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In a small bowl, mix together oyster sauce, dark soy sauce, sesame oil, sugar, white pepper, and 2 tablespoons water to create the stir fry sauce.
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Heat a wok or large skillet over high heat until smoking hot. Add 2 tablespoons vegetable oil and swirl to coat.
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Add the marinated pork in a single layer and let sear undisturbed for 30 seconds, then stir fry for 2 to 3 minutes until just cooked through. Remove pork to a plate.
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Add remaining 1 tablespoon oil to the wok. Add garlic, ginger, and white parts of green onions, stir frying for 30 seconds until fragrant.
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Add the bell peppers and stir fry for 2 to 3 minutes until they are crisp-tender with slight char.
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Return the pork to the wok along with the prepared sauce. Toss everything together for 1 minute until the sauce coats all ingredients and is heated through.
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Remove from heat, garnish with green parts of green onions, and serve immediately over steamed rice.
Chef's notes
Serve immediately over steamed jasmine or white rice.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
You can substitute chicken, beef, or shrimp for the pork using the same cooking method.
Add other vegetables like snap peas, broccoli, or mushrooms for variety.
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