The trick worth keeping is scallion-ginger water in the marinade: it seasons and moistens the pork without leaving bits that burn in the wok. The meat cooks alone until just done, the peppers get the pan to themselves, and both come together only for the final minute.
Home-style · Main
Velveted Shredded Pork With Green Pepper Strips
Pork shreds marinate with starch, soy and scallion-ginger water, sear fast on their own, then reunite with peppers tossed just until they lose their raw edge.
- Prep15 min
- Cook10 min
- Serves2
- LevelEasy
Ingredients
| 150 g | pork loin , cut into fine shreds |
| 4 | green peppers , cut into coarse shreds |
| 1 tbsp | light soy sauce |
| 1/2 tbsp | dark soy sauce |
| 1 tbsp | cornstarch |
| a splash | scallion-ginger water |
| a pinch | salt, plus more for the peppers |
| 1 knife-tip | ground white pepper |
| corn germ oil | 1 tsp for the marinade, more for the wok |
Method
- Shred the peppers coarse and the pork fine.
- Work the pork with salt, pepper, dark soy, the scallion-ginger water and the starch until the shreds feel tacky, then seal them with the teaspoon of oil.
- Heat oil in a wok, add the pork and stir until the shreds separate and just lose their pink; scoop them out.
- Leave a little oil in the pan and fry some minced garlic until it smells fragrant.
- Add the peppers with a small pinch of salt and toss until just cooked through.
- Return the pork, add the light soy sauce, give everything one fast toss over high heat and plate.
Notes
- The spoonful of oil on top of the marinade keeps the shreds from clumping when they hit the wok.
- Peppers salted in the pan stay bright; salt them earlier and they weep water into the wok.
- Scallion-ginger water is just sliced scallion and ginger soaked in a little water for ten minutes.
Ratios and technique checked against 喜洋洋717 on Douguo (青椒肉丝). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.