Chinese: Stir-Fry Pork & Peppers
Submitted by Monica
Quick Chinese pork stir-fry with bell peppers, mushrooms and water chestnuts in five-spice marinade, finished with cornstarch-thickened sauce over rice.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
1 hrsThis classic Chinese stir-fry marinates pork strips in five-spice powder, sherry and ginger for 30 minutes before hitting the hot wok.
Bell peppers stay crisp-tender from quick cooking at high heat.
Water chestnuts add satisfying crunch against soft mushrooms.
The sauce thickens glossy from cornstarch, clinging to every piece.
Pro Tips
- Cut pork into thin, uniform strips so they cook evenly in the same time frame
- Keep wok or skillet screaming hot throughout cooking for proper sear and char, not steaming
- Stir-fry vegetables separately from meat to control doneness and prevent overcrowding the pan
- Have all ingredients prepped before you start cooking since stir-frying moves fast once you begin
Ingredients
Directions
In a bowl, combine Five Spice Powder, sherry, soy sauce, garlic and ginger.
Add pork, stir well and let stand 30 minutes.
Cut onions in eighths and separate in layers.
Heat 2 tablespoons of oil in a skillet or wok.
Drain pork, reserve marinade.
Add pork to oil and stir-fry 5 minutes.
Remove from skillet and keep warm.
Add remaining oil to skillet.
Add onions, bell peppers, mushrooms and water chestnuts.
Stir-fry 3 minutes. Add vegetable mixture to pork.
Blend cornstarch with reserved marinade and 2 tablespoons of stock.
Add remaining stock to skillet and bring to a boil.
Add cornstarch mixture and cook 2 minutes, stirring constantly.
Add pork and vegetables to stock and heat through, stirring constantly.
Garnish with leek and green onion curls, if desired, and serve hot.
Comments
6 cans of water chestnuts seems excessive
Thanks for the comment. It should be 6 ounces water chestnuts.