{"id":217,"date":"2025-04-09T21:53:19","date_gmt":"2025-04-10T01:53:19","guid":{"rendered":"https:\/\/foodcookie.top\/?p=217"},"modified":"2025-11-12T09:54:33","modified_gmt":"2025-11-12T09:54:33","slug":"spicy-sizzle-shredded-pork-with-green-peppers","status":"publish","type":"post","link":"https:\/\/recipework.com\/?p=217","title":{"rendered":"Spicy Sizzle: Shredded Pork with Green Peppers"},"content":{"rendered":"\n\n
\n\t

Shredded Pork with Green Peppers<\/h2>\n\t\t

\n\t\tThis vibrant dish combines tender pork strips with crisp green peppers in a spicy, savory sauce. Bursting with umami flavors and a satisfying crunch, it’s a quick and easy Chinese – inspired stir – fry that’s perfect for a weeknight dinner or an impressive meal for guests.\n\t<\/p>\n\t

\n\t\t
  • Wok or large frying pan<\/li>
  • Sharp knife<\/li>
  • Cutting board<\/li>
  • Spatula or wooden spoon<\/li>
  • Measuring cups and spoons<\/li><\/ul>\t<\/div>\n\t
    \n\t\t
    • 8 ounces 225g lean pork tenderloin, thinly sliced into strips<\/li>
    • 2 large green bell peppers (cored, seeded, and sliced into thin strips)<\/li>
    • 2 cloves garlic (minced)<\/li>
    • 1 tablespoon fresh ginger (grated)<\/li>
    • 2 green onions (sliced)<\/li>
    • 2 tablespoons soy sauce<\/li>
    • 1 tablespoon oyster sauce<\/li>
    • 1 tablespoon Chinese cooking wine (or dry sherry)<\/li>
    • 1 teaspoon cornstarch<\/li>
    • 1\/2 teaspoon white pepper<\/li>
    • 1\/2 teaspoon salt<\/li>
    • 1\/4 teaspoon sugar<\/li>
    • 2 – 3 tablespoons vegetable oil<\/li>
    • Optional: 1 – 2 dried red chilies (broken into pieces for extra heat)<\/li><\/ul>\t<\/div>\n\t
      \n\t\t
      1. In a small bowl, combine the soy sauce, oyster sauce, Chinese cooking wine, cornstarch, white pepper, salt, and sugar. Stir well until the cornstarch is dissolved and set aside.<\/li>
      2. Place the sliced pork in a medium bowl. Pour half of the prepared sauce over the pork and mix gently to coat the strips evenly. Let it marinate for 10 – 15 minutes.<\/li>
      3. Heat a wok or large frying pan over high heat. Add 1 – 2 tablespoons of vegetable oil. When the oil is hot (it should shimmer), add the marinated pork strips in a single layer. Cook for 2 – 3 minutes until the pork is almost cooked through and starts to brown, stirring occasionally. Remove the pork from the wok and set aside.<\/li>
      4. Add another tablespoon of vegetable oil to the same wok if needed. Add the minced garlic, grated ginger, and dried red chilies (if using). Stir – fry for about 30 seconds until fragrant.<\/li>
      5. Add the sliced green peppers to the wok. Stir – fry for 3 – 4 minutes until the peppers start to soften but still retain a bit of crunch.<\/li>
      6. Return the cooked pork to the wok. Pour in the remaining sauce and add the sliced green onions. Stir – fry everything together for 1 – 2 minutes, until the sauce thickens and coats the pork and peppers evenly.<\/li><\/ol>\t<\/div>\n\t
        \n\t\t

        For a spicier version, you can add a teaspoon of chili garlic sauce or red pepper flakes to the sauce mixture.
        \nIf you don’t have Chinese cooking wine, dry sherry or even a bit of white wine can be used as a substitute.
        \nYou can serve this dish over steamed white rice or with noodles for a heartier meal.<\/p>\n\t<\/div>\n\t

        \n\t\t
        Main Course<\/div>
        Chinese<\/div>
        Sweet and Sour Pork<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":913,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[],"class_list":["post-217","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chinesefood"],"_links":{"self":[{"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts\/217","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=217"}],"version-history":[{"count":1,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts\/217\/revisions"}],"predecessor-version":[{"id":1067,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts\/217\/revisions\/1067"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/media\/913"}],"wp:attachment":[{"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=217"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=217"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=217"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}