Stir-Fried Shredded Pork and Green Pepper over Rice
‼️好吃到舔盘的青椒肉丝盖浇饭 · pan chinese cuisine
A quick home-style one-plate meal. The pork is briefly marinated, stir-fried, then combined with green peppers and a pre-mixed sauce, all served over steamed rice. Mild green peppers keep the dish family-friendly; spicier peppers can be substituted if you like heat.
Ben OkaforCollege senior with a tiny dorm kitchen and big ambitions. Ramen, jollof rice experiments, and everything with too much garlic. Learning as I go, mostly burning toast.Nutrition & allergens
Contains:SoyWheat
Per serving (1 servings)
- Energy (kcal)
- 569.7(Main ingredients only; seasoning not counted)
- Protein (g)
- 35.5(Main ingredients only; seasoning not counted)
- Fat (g)
- 25.9(Main ingredients only; seasoning not counted)
- Carbs (g)
- 49.9(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 2528.1(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
21.16 oz — cut into thin shreds
12.0 piece — cored, seeded, and cut into shreds
garlic (minced, for finishing)蒜末
12.0 clove
4.8 oz — 2 spoonfuls: 1 for marinade, 1 for sauce
0.25 cup — for the marinade
2.54 oz — 2 spoonfuls: 1 for marinade, 1 for sauce
salt盐
0.28 oz
0.71 oz
Techniques you'll use
- Starch-coating chicken ↗
Prepare a thin coating before cooking chicken for a stir-fry.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Starch thickening (gou qian) ↗
Thicken sauce so it clings to every piece.
Steps
- 1
Step 1
Prepare the ingredients: cut the pork into thin shreds, core and seed the green peppers and cut them into shreds, and mince the garlic.
✅ Done when: All components are cut into even shreds and the garlic is minced, ready for cooking.
Marinate the shredded pork with 1 spoonful of cooking wine, 1 spoonful of light soy sauce, and 1 spoonful of cornstarch; stir clockwise until evenly coated and set aside.
✅ Done when: The pork shreds are evenly coated with the marinade and no longer wet-looking.
- 3
Step 3
Mix a sauce: combine 1 spoonful of light soy sauce, 1 spoonful of oyster sauce, a small amount of the salt and sugar, 1 spoonful of cornstarch, and water as needed; stir until smooth and set aside.
✅ Done when: The sauce is fully mixed with the cornstarch dissolved and no lumps remaining.
Heat oil in a wok, add the pork shreds, and stir-fry until they change color; remove and set aside.
✅ Done when: The pork shreds have turned from pink to pale white with no raw color remaining.
Add more oil to the wok and sauté the minced garlic until fragrant, then add the green pepper shreds and stir-fry until just cooked. Return the pork, toss a few times, pour in the prepared sauce, and stir-fry evenly until the sauce thickens and coats everything.
✅ Done when: The peppers are crisp-tender and the sauce has thickened into a glossy coating on every shred.
- 6
Step 6
Spoon a bowl of steamed rice, top it with the finished pork and pepper mixture, garnish if you like, and enjoy.
✅ Done when: The rice bowl is assembled and ready to eat.
- 7
Step 7
The pork turns out silky and tender, the peppers crisp, and the sauce aromatic — it's wonderful mixed into the rice, so consider cooking extra rice.
✅ Done when: Serving note: the dish is best enjoyed hot, mixed into the rice.