Pork, Potato, and Green Pepper Stir-fry
青椒土豆炒肉 · pan chinese cuisine · Chinese home cooking
This everyday home stir-fry combines tender pork, thin potato slices, and fresh green pepper in a light soy and starch glaze.
Chef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
7.05 oz — cut into bite-size pieces
potato土豆
10.58 oz — peeled and cut into 2 mm slices
Pork loin猪里脊肉
7.05 oz — cut into 4 mm slices
scallion葱花
0.35 oz — finely chopped
0.18 oz — minced
garlic大蒜
0.42 oz — minced
salt盐
0.25 oz — divided
0.03 cup — divided
0.05 cup
Potato starch土豆淀粉
0.18 oz
0.06 cup — mixed with starch
Techniques you'll use
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 115 min
Prepare all vegetables, pork, and aromatics. Mix the starch and water until smooth.
✅ Done when: The potato and pork slices are even and the slurry has no lumps.
Watch out: Keep raw pork separate from vegetables.
Heat the oil over medium-high, add the pork, and stir-fry until no pink remains. Add 3 ml soy sauce and 2 g salt and toss to color evenly.
✅ Done when: The pork reaches at least 63°C, then rests 3 minutes during the remaining cooking.
Watch out: Avoid crowding so the pork browns rather than steams.
Add the scallion, ginger, and garlic for 5 seconds, then add the potato, remaining soy sauce, and 2 g salt. Stir-fry until the potato is just tender with pale golden edges.
✅ Done when: A potato slice is tender with no raw crunch but still holds its shape.
Watch out: Add a small splash of water only if the potato browns before becoming tender.
Add the green pepper and stir-fry over high heat for 1 minute. Stir the slurry, pour it around the wok, and toss over medium-low until a thin glaze forms.
✅ Done when: The pepper is crisp-tender and the glaze lightly coats every piece.
Watch out: Do not overcook after adding the slurry.