In the meat sections of most Asian grocery stores, you could find prepacked thinly sliced meat for sell. They are typically used for making a hot pot dish, but sometimes I like to use the thinly sliced meat to make a stir fry. Today I would like to share a super easy green pepper and pork stir-fry with you, using the thinly sliced pork.
Requires only three ingredients and takes less than 15 minutes to make, this dish certainly falls into the quick-and-easy category. That’s why I make this dish a lot for us on weeknights when all we want is a quick meal.
Before adding the meat, I like to sauté the garlic and green pepper first. It helps to release their flavors and fragrances into the oil. When the garlic starts to brown (about 30 seconds or so), I’ll add the sliced pork into the pan.
Because the meat has been cut into very thin slices, they are very easy to cook through. I suggest paying close attention to the changes of the pork to avoid over cooking. When the pork is 80% cooked (with only a few pink spots left), it’s time to add seasonings to the dish.
Other than green pepper, vegetables like carrot or cabbage that stays in shape well after cooked are also good choices to be added to this dish. My favorite way to serve this dish is pairing with a bowl of cooked plain rice to let the dish be the center of the show.
Below is the recipe, enjoy and let me know if you have any questions for me.
- Heat oil in a skillet over medium-high heat, sauté garlic and pepper slices for up to a minute or until fragrant.
- Add in the pork, stir fry for a few minutes until only a few pink spots left (80% cooked)
- Toss in salt, sugar, black pepper, dark soy sauce, cooking wine and oyster sauce, stir to mix the seasonings well with the ingredients.
- Continue cooking and constantly stir a few minutes until the pork has cooked through.
- Transfer to a plate and serve while hot.