青椒炒肉絲 (qing jiao chao rou si), Stir Fried Pork and Green Peppers is among the quickest and simplest stir fries. It is also good for when you have a bunch of green peppers in the fridge that you didn’t really ask for, nor are you really sure what to do with…and the rest of the pantry is looking a little thin on ingredients. Faced with this dilemma I went for the simplest dish I could think of to use up the bulk of the peppers, but would not require me actually going to the store for anything else.
Owing to the Fujian origin of the dish, Stir Fried Pork and Green Peppers is both simple in ingredients and light of flavor. It is more delicate and fresher tasting than the heavier stir fries of Northern or Southern portions of China (not to mention Chinese-American restaurants). So beyond being a good way to use up some bell peppers it also makes for a fairly healthy dish for lunch or dinner.
- 7 oz. pork, shredded
- 3 large bell peppers, sliced
- 1 green onion, chopped
- 2 slices of fresh ginger root
- 1 large clove of garlic, smashed
- cooking oil
- 1 t. of rice wine
- 1/2 T. of soy sauce
- 1 t. of corn starch
- 1 T. soy sauce
- 1/2 t. sugar
- 1/4 t. salt
- Mix the shredded pork with the “Marinade” ingredients (wine, soy sauce, starch), let sit for 15 minutes.
- Heat 2 T of oil in a wok, over high heat stir fry the sliced bell peppers. Season with salt, remove from the wok and set aside.
- Heat 3 T of oil in the wok. Add the green onion, ginger slices, and crushed garlic. Stir fry until fragrant. Add the marinated, shredded pork, stir fry until just done.
- Add the “Seasoning” ingredients (soy sauce, sugar, and salt). Then return the sliced bell peppers to the wok. Mix and heat through. Serve.