Stir fry of pork with green pepper 青椒 炒肉

Ingredients

• 200 gpork
• 4green lomboks or habaneros
• 1/4red bell pepper
• 3 clovesgarlic
• 1 tbsplight soy sauce
• as neededoil, for frying
• 1 tbsplight soy sauce, for the marinade
• 1/2 tspsalt
• 1/4 tsppepper
• 4 tbspwater or chicken broth
• 1/2 tsppalm sugar
• 1/2 tbspcooking wine, Shaoxing wine or mirin
• 3 tbspcornflour
• 2 tbspoil, for the marinade

Instructions

1. 1

   Prepare the ingredients

   Cut the pork into thin strips. Remove the seeds from the lomboks and finely slice them. Cut the red pepper into thin strips and finely chop the garlic.

2. 2

   Marinate the pork

   Mix the pork with the marinade ingredients except the cornflour and 2 tbsp oil. Leave it to marinate for 15 minutes, then stir in the cornflour. Mix in the 2 tbsp oil just before frying.

3. 3

   Fry the pork

   Heat oil in a pan and quickly fry the pork over high heat for 10–15 seconds, or until it turns white. Remove the pork from the pan, leaving 1 tbsp oil behind.

4. 4

   Cook the vegetables

   Fry the garlic for 30 seconds. Add the lomboks and red pepper and fry until soft.

5. 5

   Combine and serve

   Add 1 tbsp light soy sauce and the pork to the pan, then mix well and serve.

What is pork with green pepper?

This is a quick stir-fry of pork with green lomboks, red pepper and garlic. Lombok is a name used for chillies in Indonesia, and the recipe’s Indonesian and broader Asian influences come through in its soy-seasoned marinade and fast pan cooking.

The pork is briefly marinated and coated with cornflour before frying. That preparation helps the seasoning cling to the strips and gives the finished dish a lightly coated texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The pork provides most of the protein, while the cornflour and palm sugar contribute carbohydrates. Oil carries most of the fat; serve it with rice and an extra portion of vegetables if you want a more balanced plate.

Choosing the chillies

Green lomboks or habaneros: the recipe offers these as alternatives, but they can differ considerably in heat. Removing the seeds is part of the preparation; if using a particularly hot chilli, handle it carefully and avoid touching your eyes.

The marinade and coating

Marinade: soy sauce, salt, pepper, water or chicken broth, palm sugar and cooking wine season the pork during its 15-minute rest. The recipe also lists mirin as an option in place of cooking wine.

Cornflour and oil: add the cornflour after marinating, then stir in the 2 tbsp oil just before frying. This order keeps the meat evenly coated for the pan.

Work quickly over high heat

Pork: fry the strips for just 10–15 seconds, or until they turn white, then take them out of the pan. Thin strips cook quickly, so have the vegetables and remaining ingredients ready before starting.

Garlic: cook it for 30 seconds before adding the chillies and pepper. Keep it moving so it has a chance to flavour the oil without becoming too dark.

Look for the right texture

Vegetables: fry the lomboks and red pepper until soft, as directed. The recipe does not specify a precise time for this stage, so use their texture as your cue.

Finish: return the pork with 1 tbsp soy sauce and mix well. Serve as soon as everything is combined.

Serving ideas

Rice: serve the stir-fry with steamed rice to make a simple meal and provide a mild contrast to the chilli and soy.

Vegetables: add a fresh side such as sliced cucumber or a simple salad if you want more variety on the plate. These are serving suggestions rather than ingredients in the recipe.

Recipe notes & tips

• Slice the pork thinly so it cooks quickly and evenly.
• Prepare and measure the vegetables and finishing soy sauce before heating the pan.
• Mix in the 2 tbsp marinade oil just before the pork goes into the pan.
• Use a broad pan so the pork can be spread out while frying.
• Serve promptly after mixing the pork and vegetables together.

Variations

• Milder chillies: use green lomboks rather than habaneros for a gentler result.
• Broth option: choose chicken broth instead of water in the marinade.
• Wine choice: use Shaoxing wine or mirin in place of the listed cooking wine.
• Rice accompaniment: serve with steamed rice to make the meal more substantial.

Common mistakes to avoid

• Adding cornflour too early: leave it out of the initial marinade mixture and stir it in after 15 minutes.
• Adding the marinade oil too soon: mix in the 2 tbsp oil just before frying the pork.
• Overcooking the pork: remove it after 10–15 seconds or once it turns white.
• Burning the garlic: fry it for 30 seconds before adding the chillies and pepper.
• Skipping the reserved oil: leave 1 tbsp in the pan after removing the pork for cooking the vegetables.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat until steaming hot, stirring in a pan or using a microwave.

Frequently asked questions