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How to Make Stir-Fried Pork with Green Peppers and Potatoes

Stir-Fried Pork with Green Peppers and Potatoes

Stir-fried pork with green peppers and potatoes is a simple dish that combines meat and vegetables. Beginners can typically complete it in about 1 hour. It's incredibly appetizing~

Estimated Cooking Difficulty: ★★★

Essential Ingredients and Tools

  • Green peppers
  • Potatoes
  • Pork (pork belly)
  • Scallions
  • Ginger
  • Garlic
  • Salt
  • Soy sauce
  • Potato starch

Calculations

Before each preparation, determine how many servings you wish to make. One serving is sufficient for 2 people.

Per serving:

  • 2 green peppers (approximately 200g total)
  • 2 potatoes (approximately 300g total)
  • 200g pork
  • 1 scallion (approximately 10g)
  • 1 piece of ginger (approximately 5g)
  • 3 cloves of garlic (approximately 12g)
  • 7g salt
  • 6-10ml soy sauce
  • 10-15ml cooking oil
  • 5g potato starch
  • 15g water

Instructions

  • Remove the stems from the green peppers and cut them into small pieces. Peel the potatoes and slice them into 2mm thin slices. Cut the pork into 4mm thin slices. Cut the scallions into 3mm small pieces both horizontally and vertically. Peel the ginger and garlic, crush them, and mince finely. Mix the potato starch with approximately 15g of water to create a slurry.
  • Heat oil in a wok until it reaches 70% heat. Add the pork slices and stir-fry gently until the meat loses its red color. Add approximately 3ml of soy sauce and stir-fry to coat the meat evenly with color, then add approximately 2g of salt.
  • Reduce the oil temperature to 50%. Add the scallions, ginger, and garlic, and stir-fry for 5 seconds. Then add the potato slices, increase the heat to 70%, and stir-fry evenly. Add approximately 5ml of soy sauce and 2g of salt. Stir-fry until the potatoes are cooked through and have a slightly browned surface.
  • Increase the heat to 80% and add the green peppers. Stir-fry on high heat until "wok hei" (aroma) develops (indicated by white smoke rising). Stir-fry evenly for 1 minute to ensure even coloring. Finally, pour the potato starch slurry around the edges of the wok and reduce the heat to 40% to thicken the sauce.
  • Once the dish reaches a viscous consistency, turn off the heat and serve.

Additional Notes

If you follow this guide and encounter any issues or have suggestions for improvement, please submit an Issue or Pull request.