Pork and pepper stir-fry is popular for several reasons. First, the crunchy green peppers provide a contrast to the meat’s chewy texture. Second, the vegetables absorb the flavors from the meat, making it incredibly delicious. Third, it’s a quick one-pot meal for busy families, combining meat and vegetables in a single dish. It is a great way to bring a quick and balanced meal to the dinner table.

Below is how to prepare this simple, quick, and delicious pork and pepper stir-fry

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Main ingredients for preparing Pork and Pepper Stir-fry

• Pork. The main ingredient I use is pork loin. You can use pork belly which is more tender due to its higher fat content. Since I prefer a healthier option and a lean cut of pork, I choose loin. 
• Chili pepper. Traditionally, this dish uses green chili peppers, which can be quite spicy. However, I’ve opted for green bell peppers instead for this recipe. You can also substitute or add red bell pepper for a more colorful dish.
• Sichuan peppercorns. If you want extra heat and a touch of Sichuan flavor, add Sichuan peppercorns to the hot oil before sautéing the ingredients. Let them steep over low heat for about 30 seconds, until the oil becomes fragrant. Then, remove the peppercorns. Use this infused oil to stir-fry the bell peppers and pork with a numbing kick.

How to prepare pork and green pepper stir-fry

1. First, slice the pork loin into thin strips, then place them in cold water. Remove them quickly and squeeze out the excess water. (It is an optional step. Please read the following section for explanation).

2. After that, place the pork in a large bowl and add light soy sauce, dark soy sauce, Shaoxing wine, Chinese five-spice powder, salt, and a cornstarch mixture. Mix well, then add half an egg white and combine thoroughly. Finally, drizzle in some peanut oil or vegetable oil to coat the pork, then set it aside to marinate for 15 minutes. This helps ensure tender pork and avoids tough meat after cooking.

3. While the pork marinates, prepare a tablespoon of chopped fresh garlic and chopped ginger. If you prefer a slightly spicy flavor, cut open a few dried chilies, remove the seeds, and rinse them with water.

4. Next, remove the core from a green bell pepper and slice it into thin strips. (You may also add red onion for extra sweetness and color.)

5. Heat vegetable oil over low to medium heat. Temper the Sichuan peppercorns in oil until aromatic, about 1 minute, then remove them.

6. Heat the peppercorn infused oil over medium-high heat. Once the oil is hot, add the marinated pork in a single layer and cook undisturbed for about 15 seconds. Flip the pork and sear for another 15 seconds, then stir-fry continuously until fully cooked. The entire process should take about 2–3 minutes over medium-high heat.

7. Once done, remove the cooked pork, keeping the remaining oil in the wok. Use that oil to sauté the chopped garlic, ginger, and dried chilies until fragrant.

8. Then, add the sliced green peppers and stir-fry until they soften slightly but retain some crispness.

9. Return the pork to the wok and combine it with the peppers. Taste and adjust the seasoning if needed. At this stage, you may want to add a pinch more salt or a bit more light soy sauce.

10. Stir-fry over high heat for about 20 seconds, then remove the pan from the heat and transfer the pork to a serving plate. Sprinkle with sesame seeds and a touch of sesame oil for extra aroma, if desired.

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Pork and pepper stir-fry

Yield: 2 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Make a classic Chinese pork and pepper stir-fry with this simple, home-style recipe. Quick prep, bold flavor, and perfect with steamed rice!

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Ingredients

• 300g pork loin
• 2 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp five-spice powder
• 1/2 tsp salt
• 1 tbsp cornstarch
• 1/2 egg white
• 3 tbsp vegetable oil
• 2 green bell peppers
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 2 dried chilies
• 1 tsp Sichuan peppercorns

Instructions

1. Slice the pork loin into thin strips, then place them in cold water. Remove them quickly and squeeze out the excess water. (Optional step).
2. Place the pork in a large bowl and add light soy sauce, dark soy sauce, Shaoxing wine, Chinese five-spice powder, salt, and a cornstarch mixture. Mix well, then add half an egg white and combine thoroughly. Finally, drizzle in some peanut oil or vegetable oil to coat the pork, then set it aside to marinate for 15 minutes.
3. While the pork marinates, prepare a tablespoon of chopped fresh garlic and chopped ginger. If you prefer a slightly spicy flavor, cut open a few dried chilies, remove the seeds, and rinse them with water.
4. Cut the green bell pepper into thin strips. 
5. Heat enough oil in a wok over medium-high heat. Once the oil is hot, add the marinated pork in a single layer and cook undisturbed for about 15 seconds. Flip the pork and sear for another 15 seconds, then stir-fry continuously until fully cooked. 
6. Once done, remove the cooked pork, keeping the remaining oil in the wok. Use that oil to sauté the chopped garlic, ginger, and dried chilies until fragrant. Then, add the sliced green peppers and stir-fry until they soften slightly but retain some crispness.
7. Return the pork to the wok and combine it with the peppers. 
8. Stir-fry over high heat for about 20 seconds, then remove the pan from the heat and transfer the contents to a serving plate. 

Recommended Products

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• 
  Rice Cooking Wine (Red) - 750ml (Pack of 1) by Shaohsing
• 
  Soeos Authentic Szechuan Peppercorns (4 Ounces), Grade A Red Peppercorns, Sichuan Peppercorns, Chinese Peppercorns, Less Seeds, Szechuan Flavor Peppercorns, Szechuan Pepper for Mapo Tofu
• 
  Frontier Five Spice Powder, 1.92-Ounce Bottle

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 570Total Fat: 34gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 120mgSodium: 1906mgCarbohydrates: 20gFiber: 3gSugar: 6gProtein: 45g

This data was provided and calculated by Nutritionix on 4/15/2025

Tips to make the best pork and pepper stir-fry

1. Since this recipe requires stir-frying over high heat, a well-seasoned cast-iron wok works best. While you can use a non-stick pan or large skillet instead, their coated surfaces can’t handle the same intense heat, so you’ll miss out on that authentic wok aroma.
2. Marinating the pork is crucial here. The slightly acidic seasonings help tenderize the meat, while the cornstarch and egg white form a protective coating that prevents the high heat from making it tough. Adding oil after incorporating the egg white and cornstarch helps separate the meat strips, reducing clumping during stir-frying.
3. Other seasoning you can add to the list are oyster sauce, sesame oil, rice vinegar, ground white pepper and Hoisin sauce. You can explore these option and create a different flavor than what I have presented.

Rinsing the pork with water- Is it necessary?

You might wonder why chefs prefer to wash the pork before marinating. There are a few reasons. One of the main ones is to remove surface impurities, such as residual blood fragments. Another reason is that it helps reduce the strong raw meat smell (the distinct pork odor). I understand that some modern food safety guidelines advise against washing meat due to the risk of cross-contamination, but many traditional cooks still do it. If you’re uncomfortable with this step, you can skip it; it won’t make a significant difference.

Serving suggestion

Serve your pork and pepper stir-fry with freshly steamed Jasmine rice. It’s a simple recipe made from simple ingredients, but it delivers bold flavors and is a little different from your usual stir-fries.