Qing Jiao Rou Si: Stir-Fried Pork and Green Peppers

Why You’ll Love This Recipe

• Clean, pepper-forward flavor with just enough soy and garlic to make everything pop.
• Tender, silky pork thanks to a quick velveting marinade—no special equipment required.
• Weeknight-fast: dinner on the table in under 30 minutes.
• Uses easy-to-find ingredients and delivers restaurant-style results.

Grocery List

• Produce: Long green peppers (or Anaheim/mild green chiles or green bell peppers), garlic, optional scallions for garnish
• Dairy: None
• Pantry: Pork tenderloin (meat counter), light soy sauce, Shaoxing wine (or dry sherry), cornstarch, neutral high-heat oil (peanut, canola, or grapeseed), sugar, white pepper, kosher salt, toasted sesame oil

Full Ingredients

Pork and Marinade

• 1 lb (450 g) pork tenderloin, trimmed and cut into 1/8-inch (3 mm) slices, then into thin slivers (2–3 inches long)
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp cornstarch
• 1 tbsp cold water
• 1 tsp neutral oil
• 1/8 tsp ground white pepper
• Optional: 1/8 tsp baking soda for extra tenderness (rinse off after marinating if you’re sensitive to its flavor)

Vegetables & Aromatics

• 12 oz (340 g) long green peppers or mild green chiles (e.g., Anaheim), seeded and cut into thin matchsticks
• 3 garlic cloves, thinly sliced
• Optional garnish: 1 scallion, thinly sliced

For the Wok

• 3 tbsp neutral high-heat oil, divided

Finishing & Seasoning

• 1 tbsp light soy sauce
• 1/2 tsp sugar
• 2 tbsp water (or unsalted chicken stock)
• Kosher salt and additional white pepper, to taste
• 1 tsp toasted sesame oil

Step-by-Step Instructions

Step 1: Slice the pork into fine slivers

For easy slicing, chill the pork tenderloin in the freezer for 15–20 minutes until firm but not frozen. Slice across the grain into 1/8-inch (3 mm) thick slices, then stack and cut into thin slivers about 2–3 inches long. This cut gives quick-cooking, tender pieces that match the shape of the peppers.

Step 2: Marinate and velvet the pork

In a bowl, combine 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tbsp water, 1 tsp neutral oil, and 1/8 tsp white pepper. Add the pork and mix until every piece is coated and slightly tacky. Marinate for 15 minutes at room temperature (or up to 1 hour in the refrigerator). If using baking soda, add it now and keep the marinating time to 15 minutes.

Step 3: Prep the peppers and garlic

Seed the peppers and cut into thin matchsticks. Pat very dry with a towel—dry peppers blister better and won’t steam. Thinly slice the garlic. Keep everything by the stove; this is a fast stir-fry.

Step 4: Preheat the wok and sear the pork

Heat a wok or 12-inch skillet over high heat until the cooking surface reaches about 450°F/230°C (a drop of water should evaporate in under 1 second). Add 2 tbsp oil and swirl. Spread the pork in an even layer and let it sear undisturbed for 30 seconds. Stir-fry 1–2 minutes until just cooked and pale. Transfer to a plate; do not overcook.

Step 5: Stir-fry peppers and garlic

Return the wok to high heat. Add the remaining 1 tbsp oil. Add peppers and a pinch of salt; stir-fry 2–3 minutes until bright green, lightly blistered, and crisp-tender. Add the sliced garlic and toss for 20–30 seconds until fragrant, keeping the garlic blond.

Step 6: Combine, glaze, and finish

Return the pork and its juices to the wok. Add 1 tbsp light soy sauce, 1/2 tsp sugar, and 2 tbsp water. Toss constantly for 30–60 seconds to create a light, glossy glaze that coats the pork and peppers. Taste and adjust with salt or a pinch more white pepper. Turn off the heat and drizzle with 1 tsp toasted sesame oil. Serve immediately with steamed rice.

Pro Tips

• High heat is essential. Preheat the wok thoroughly; aim for about 450°F/230°C for quick searing without stewing.
• Keep ingredients dry. Pat peppers dry after washing so they blister instead of steam.
• Cut to match. Thin slivers of pork and peppers cook at the same speed and deliver the classic texture of qing jiao rou si.
• Don’t crowd the pan. If your pan is small, sear pork in two batches to maintain high heat.
• Velveting magic. The cornstarch-and-oil marinade lightly protects the pork, keeping it ultra-tender and creating a natural, light glaze.

Variations

• Spicy version: Use half mild green peppers and half hot green chilies (serrano or jalapeño), and add 1–2 dried chilies with the garlic.
• Color pop: Swap in one green bell pepper and one red bell pepper for a sweet-savory contrast.
• Protein swap: Try chicken breast or thigh, sliced and marinated the same way; cook time is similar.

Storage & Make-Ahead

Marinate the pork up to 12 hours in advance (refrigerated). Slice peppers and garlic up to 1 day ahead and store airtight in the fridge with a paper towel to absorb moisture. Leftovers keep 2 days refrigerated; reheat in a hot skillet for 60–90 seconds to revive the shine and keep the peppers crisp. Freezing is not recommended, as peppers soften and the sauce can weep.

Nutrition (per serving)

Approximate: 265 calories; 23 g protein; 12 g fat; 6 g carbohydrates; 1 g fiber; 620 mg sodium (varies with soy sauce brand).