The Secret to Tender and Succulent Meat (Stir Fry Pork With Green Pepper)

Pork stir fry with green pepper, or what we call “青椒肉丝” is a simple recipe, but it involves a Chinese restaurant’s secret. I am sure many of you have wondered why the meat in Chinese restaurants is so tender and succulent. I will reveal the secret and you will be able to make perfect stir fry from now on.

INGREDIENTS:

To Marinade the Pork

223 grams (1/2 lb) of pork
1/4 tsp of salt
1 egg white
1 tbsp of cooking oil

To Make the Sauce (碗芡)

1/2 tsp of sugar
60g (1/4 cup) of water

Others:

2 tbsp of pork lard or vegetable oil to stir fry
170 g (6 oz) Green pepper
3 cloves of garlic, diced

INSTRUCTIONS

Thinly julienne the pork and marinade it with salt, white pepper, dark soy sauce, Chinese cooking wine, and egg white. Mix well then continue to massage the meat for 5 minutes.

Add a big drizzle of oil and mix to prevent the meat from tangling, making it easier to stir fry later. Set it aside.

Thinly slice the garlic and julienne the green chili pepper. If you don’t eat spicy food, use bell pepper.

In a bowl, thoroughly combine the light soy sauce, oyster sauce, sugar, five-spice powder, cornstarch, and water. Set it aside

Turn the heat to high and heat the wok until smoking hot. Add the pork lard and stir the pork over high heat for a couple of minutes or until the meat changes color.

Add the tiam mian jiang (甜面酱) and mix well.

Switch the heat to medium, and add the garlic and green pepper. Keep mixing until the pepper is slightly welted. Pour in the sauce and stir well. Serve with white rice.

[chicaok]

Aways a great recipes Mandy. When i hear you say "Hello Everyoneee" you make me smile 😀

[asyakoleva]

You are my reason to start cooking Chinese food at home! So simple and easy and yet the outcome is so much different and better than expected.

[sstimac]

Mandy, I would love to buy a cook book if you made one.

[DoctorSess]

I have been velveting my chicken now thanks to this channel and it has made my stir fry dishes so much better. Thank you Mandy!

[zdenkafialova]

Dear Mandy, the pork was tender and tasty. My husband does not eat peppers, so I used some sliced pakchoi an thin aubergines, and some chilli powder. It was really very good. I am happy to discover this way of making the meat so nice ! Thank you. Greetings and a happy New year from Switzerland.

[normlor]

AS I AM HALF CHINESE I LOVE ALL YOUR SIMPLE RECIPES AND WILL ORDER THIS VERY WOK FROM AMAZON SOON. A GREAT VIDEO!!

[Patrick_Gray]

Thanks for the video, love your smile. I am 74 and just bought a wok. Going to try some stir fries with meats as you show.

[jeffhiatt]

i used this velveting on chicken breast for another recipe and it stayed tender enough that my wife liked it. This is a big win. THANKS.

[thomastammaro]

" A Rice Killer"..
I love it.🤭
She is awesome

[gregphillips.]

I love the Velvetising technique, I use it with Beef all the time. I didn't know you could use it with other Meats. Pork is a personal favourite but easy to over cook. Thanks for the tips Mandy ✌❤🙏

[TomJones-ufsl]

Simple recipes with awesome results are my favorites! Thank you!

[armandm]

I just wish to let you know, that your videos has improved my Asian cooking. I want to thank you, and to let you know we need more people like you who have the ability to express yourself consislly!

[Cturco]

I'm so excited to have come across this yesterday. I am making it for my husband tonight using green bell pepper because he can't handle heat. I don't have the first sauce you put into the meat in the pan before adding the sauce mixture but I am sure it will still be delicious!

[dannyb.]

Miss Mandy! This recipe is incredible! I made it today for lunch and it is simply fantastic! I had a 24 ounce pork loin so I cooked it in three separate batches. We don't mind leftovers so we are having this again later in the week.

The only change I made was I used three ounces of the Anaheim pepper (as you said it could be too hot with the full six ounces of Anaheim) and three ounces of red bell pepper as I prefer red over green for flavor and a sight touch of sweetness.

Many thanks my friend for sharing your incredible recipes, wonderful cooking skills and your kindness and beauty. You're the best and my lovely Bride and I appreciate you more than you know.

Much love and hugs to you and yours!

[susieangelo]

Hi Mandy, you are the kindest, down to earth Person/Cook on YouTube with a Genuine Heart for your Viewers & Subscribers. Take care of yourself and family and continue to stay warm, healthy and happy. 💜

[kateanf]

Thank you so much, I cooked my pork just now using your method with egg and cornstarch and it turned out AMAZING!! Super soft and eazy to chew, thank you so much ❤❤❤

[anotherjoe]

I'm a family-type cook and have been attempting to do Asian style cooking for the past 15 or 20 years with limited success... We love this cuisine!... Okay, but most recipes I've tried just taste like typical American food... Until you and a wok came along!... I've learned so much from you, your recipes and how to cook with full blast heat... Just awesome!... Thank you so much for your channel!...

[laflordelacanelajaxeth]

I just did this recipe and was a hit, all gone!! thanks, I want that Wok>

[JamesWilliams-nbzc]

I personally love your channel, you have a passion for food and I enjoy duplicating your recipes for my family!

[Purpleroses]

SHE IS A GENIUS AT COOKING. THE DISHES ARE SO SIMPLE AND SHE GIVE THE RECIPES. IT TAKES ME TO MESS IT UP. 😆