Pork Stir-fry with Green Peppers (青椒肉丝)

If you ask me what dish screams “home” in China, 青椒肉丝 (Qīngjiāo Ròusī) is right at the top of the list. It’s one of those classic “rice killer” (米饭杀手, mǐfàn shāshǒu) dishes that just makes you want to eat bowl after bowl of steamed rice.

Growing up as a Sichuan girl in my parents’ restaurant, I saw my dad, a chef for over 30 years, make this dish hundreds of times. It was a weeknight staple for us and a favorite on the menu. It’s the perfect, simple balance of tender, velvety pork, crisp-tender peppers, and a savory sauce that coats every single grain of rice.

Many people are intimidated by Chinese stir-frying. They worry the meat will be tough, the vegetables soggy, or the flavor just “not like the restaurant.” I promise you, this dish is the perfect one to master.

This stir-fry is a weeknight lifesaver. It’s on the table in under 20 minutes, uses ingredients you can find almost anywhere, and the technique is the key. Once you learn why we do each step—from slicing the pork to adding the ginger in two stages—you’ll be making stir-fries that are so much better than takeout.

🥢 What is Pork Stir-fry with Green Peppers?

Qīngjiāo Ròusī (pronounced ching-jeeow roh-suh) literally translates to “Green Pepper” (青椒, qīngjiāo) “Meat Slivers” (肉丝, ròusī).

It’s a classic, foundational dish from my home province of Sichuan, though it’s so popular you can find it in homes and restaurants all across China. Unlike more complex dishes, its beauty is in its simplicity. It’s not meant to be fiery hot like Mapo Tofu; it’s a savory, “fresh-tasting” stir-fry where the quality of the technique shines.

✅ Why This Recipe Works

• Restaurant-Quality Tender Pork: We use a simple, home-style “velveting” technique with cornstarch and oil. This locks in the juices and creates a protective coating, ensuring the pork is succulent and tender, not dry and chewy.
• Two-Stage Cooking: We cook the pork first and set it aside. This is a crucial restaurant technique that guarantees the pork isn’t overcooked and the peppers stay crisp-tender.
• The Two-Ginger Secret: This recipe uses a pro-trick my dad taught me—using two types of ginger. Mature ginger is stir-fried first for deep aroma, and tender ginger is added at the very end for a bright, fresh kick.
• A “Rice Killer” Sauce: The simple sauce of soy and oyster sauce is all you need. It’s savory, glossy, and designed to be soaked up by steamed rice.

🛒 Ingredients

This dish comes together fast, so having all your ingredients prepped and ready (a “mise en place”) is the most important step.

(Serves 2-3)

For the Pork & Marinade (Velveting):

• 8 oz (227g) Pork Loin or Tenderloin: This lean cut is perfect for slicing into “slivers.”
• 1/4 tsp Salt
• 1 tsp Shaoxing Wine: This is a Chinese cooking wine.Substitution: You can use Dry Sherry or even a dry white wine in a pinch.
• 2 tsp Cornstarch: This is the key to our velveting.
• 1 tsp Neutral Oil: Such as vegetable, canola, or grapeseed oil.

For the Stir-fry & Sauce:

• 5-6 Chinese Long Green Peppers (about 8 oz / 227g): These are the long, thin-skinned, mild green peppers you’ll find at an Asian market.Substitution: Anaheim peppers are the best substitute. If you must, you can use one large green bell pepper, but the texture and flavor will be different. Avoid spicy peppers like jalapeños unless you want a different dish!
• 2 tbsp Light Soy Sauce: This is for savoriness (umami). I use Kikkoman or Pearl River Bridge.
• 1 tbsp Oyster Sauce: This adds a savory-sweet, glossy finish.
• 1/2 tsp Sugar: Just a touch to balance the saltiness.
• 1/4 tsp Ground White Pepper (Optional): Adds a mild, aromatic heat.
• 1 tbsp Water
• 2 cloves Garlic: Thinly sliced.
• 1-inch piece Mature Ginger (Old Ginger): Sliced into fine slivers.
• 1-inch piece Tender Ginger (Young Ginger): Sliced into fine slivers.Ginger Note: Mature ginger (lǎo jiāng) is the common, fibrous ginger. Tender ginger (nèn jiāng) is younger, has a thinner, pale skin (sometimes pinkish), and is less fibrous. If you can only find mature ginger, just use it for both parts.
• 2 tbsp Neutral Oil (for cooking): Divided.

🔪 How to Prep (Mise en Place)

This recipe cooks in less than 5 minutes, so do all of this prep before you even think about turning on the stove.

1. Prep the Pork (The “Velveting” Technique):
   • Slice the Pork: First, slice the pork loin into 1/4-inch (5mm) thick pieces against the grain. This is the most important step for tender pork. Look at the direction the muscle fibers are running, and slice perpendicular to them.
   • Cut into Slivers: Stack these slices and cut them into thin slivers (julienne).
   • Marinate: Place the pork slivers in a bowl. Add the salt, Shaoxing wine, and cornstarch. Mix with your hands or chopsticks in one direction until the pork feels sticky and the liquid is absorbed.
   • Seal: Add the 1 tsp of neutral oil and mix again. This helps the strands separate in the wok. Let it sit while you prep the veggies.
2. Prep the Veggies & Sauce:
   • Peppers: Cut the green peppers in half lengthwise, remove the seeds and white membrane, and slice them into thin slivers (julienne) to match the pork.
   • Aromatics: Slice the garlic. Julienne both the mature ginger and the tender ginger, keeping them in separate piles.
   • Mix the Sauce: In a small bowl, whisk together the light soy sauce, oyster sauce, sugar, white pepper (if using), and 1 tbsp of water. Set this right next to your stove.

🔥 How to Make Pork Stir-fry with Green Peppers(Step-by-Step)

Step 1: Cook the Pork (The “Pass-Through” Sauté)

This two-stage cooking process is the secret to a perfect stir-fry. We cook the meat 80% of the way, remove it, and then add it back at the end.

1. Place a wok or a large skillet over high heat until it is extremely hot—it should just start to smoke.
2. Add 1 tbsp of neutral oil and swirl to coat the pan.
3. Immediately add the marinated pork slivers. Spread them in a single layer. Let them cook undisturbed for 20-30 seconds to get a slight sear.
4. Stir-fry, breaking up the strands, for another 30-60 seconds. The pork should just lose its raw pink color. It’s okay if it’s not fully cooked.
5. Quickly remove the pork and all its juices to a clean bowl.

Step 2: Stir-Fry the Vegetables

1. Wipe out the wok if there are any stuck-on bits. Return it to high heat.
2. Add the remaining 1 tbsp of oil. Add the sliced garlic and the mature ginger slivers.
3. Stir-fry for 15-20 seconds until they smell fragrant (this is called bào xiāng, 爆香).
4. Add all the sliced green peppers. Stir-fry over high heat for 1-2 minutes. You want them to turn bright green and become crisp-tender (断生, duàn shēng), not soft and mushy.

Step 3: Combine and Finish

1. Add the cooked pork (and any juices) back into the wok with the peppers.
2. Add the tender ginger slivers.
3. Give your pre-mixed sauce a quick stir (the cornstarch may have settled) and pour it all over the ingredients.
4. Stir-fry everything together very quickly for just 20-30 seconds. The sauce will bubble, thicken almost instantly, and coat everything in a beautiful, glossy glaze.
5. Turn off the heat.

🍚 How to Serve

Serve this dish immediately! It’s a “rice killer,” so it is best served piping hot alongside plenty of steamed jasmine rice.

For a fuller meal, it pairs wonderfully with a refreshing side like my Easy Smashed Cucumber Salad or a simple Seaweed Egg Drop Soup. You could also serve it alongside another simple stir-fry, like this Pork and Green Bean Stir-fry.

🥡 Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium-high heat or in the microwave. Be aware that the peppers will lose their crispness upon reheating, but it will still be delicious.

💡 Tips for Success

• Don’t Overcrowd the Pan: If you double the recipe, cook the pork in two separate batches. An overcrowded pan will steam the ingredients instead of frying them, making the pork tough and the vegetables soggy.
• The Wok is Hot: High heat is essential. Your stovetop’s highest setting is what you want. The cooking should be fast and loud.
• Why Did My Pork Stick? If your pork stuck, it likely means your pan wasn’t hot enough when you added the oil, or you tried to stir the pork before it had a chance to form a crust.

⚠️ Food Safety

• Pork should be cooked to a minimum internal temperature of 145°F (63°C). Since these are thin slivers, a visual check is reliable—the meat should be opaque and no longer pink.
• Always use a clean bowl to hold your cooked pork after the first sauté to avoid cross-contamination.

❓ Frequently Asked Questions (FAQ)

1. Can I use beef instead of pork?

Yes! This dish is also delicious with beef. Use flank steak, slice it thinly against the grain, and use the same velveting marinade.

2. Can I make this gluten-free?

Absolutely. Use gluten-free tamari instead of light soy sauce, and a certified gluten-free oyster sauce.

3. Why did my pork turn out tough?

This usually happens for two reasons: (1) You sliced the pork with the grain instead of against it, or (2) you overcooked it. Remember to use the two-stage cooking method!

Pork Stir-fry with Green Peppers (青椒肉丝)

Lin

This classic 20-minute Sichuan stir-fry features tender, velvety pork slivers and crisp-tender green peppers in a rich, savory sauce. This “rice killer” dish is a family recipe from a 30-year chef, simplified for home kitchens.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Chinese, Sichuan

Servings 3 servings

Calories 310 kcal

Equipment

• 1 Wok or large skillet A carbon steel wok is traditional, but a large non-stick or cast iron skillet works well.
• 1 Wok Spatula (or wooden spoon)
• 3 Small Bowls For marinating, holding the sauce, and holding the cooked pork.

Ingredients

  

Pork & Marinade (Velveting)

• 8 oz pork loin or tenderloin (about 227g), sliced thinly against the grain and julienned
• 1/4 tsp salt
• 1 tsp Shaoxing wine Or dry sherry
• 2 tsp cornstarch
• 1 tsp neutral oil (e.g., vegetable, canola)

Stir-Fry & Sauce

• 5 Chinese long green peppers (about 8 oz / 227g), or 2 Anaheim peppers, seeds removed and julienned
• 2 tbsp light soy sauce Use tamari for gluten-free
• 1 tbsp oyster sauce Use gluten-free oyster sauce if needed
• 1/2 tsp sugar
• 1/4 tsp ground white pepper Optional
• 1 tbsp water
• 2 cloves garlic thinly sliced
• 1 inch mature ginger (old ginger), julienned
• 1 inch tender ginger (young ginger), julienned. (Use mature ginger if you can’t find tender ginger)
• 2 tbsp neutral oil (e.g., vegetable, canola), divided

Instructions

 

• Prep the Pork (Velveting): Slice the pork loin against the grain into 1/4-inch (5mm) thick pieces, then julienne into thin slivers. In a small bowl, combine the pork slivers with salt, Shaoxing wine, and cornstarch. Mix in one direction with your hands or chopsticks until the liquid is absorbed and the pork feels sticky. Add the 1 tsp of neutral oil and mix again to ‘seal’ the marinade and help strands separate. Set aside.
  
• Prep Veggies & Sauce: Julienne the green peppers. Thinly slice the garlic. Julienne both the mature ginger and tender ginger, keeping them in separate piles. In a small bowl, whisk together the light soy sauce, oyster sauce, sugar, white pepper (if using), and 1 tbsp water. Set this sauce mixture near your stove.
  
• Cook the Pork (First Stage): Place a wok or large skillet over high heat until it’s smoking hot. Add 1 tbsp of neutral oil and swirl to coat. Immediately add the marinated pork and spread it in a single layer. Let it cook undisturbed for 20-30 seconds. Stir-fry for another 30-60 seconds, just until the pork is about 80% cooked and has lost its raw pink color. Immediately transfer the pork and any juices to a clean bowl.
  
• Stir-Fry the Vegetables: Return the wok to high heat. Add the remaining 1 tbsp of oil. Add the sliced garlic and the **mature ginger** slivers. Stir-fry for 15-20 seconds until fragrant.
  
• Add the julienned green peppers. Stir-fry over high heat for 1-2 minutes, tossing constantly. You want the peppers to be bright green and crisp-tender, not soft.
• Combine and Finish: Add the cooked pork (and any juices) back into the wok. Add the **tender ginger** slivers. Give the sauce mixture a quick stir and pour it into the wok. Stir-fry everything together very quickly for 20-30 seconds. The sauce will thicken immediately and coat all the ingredients.
  
• Turn off the heat and transfer to a serving plate. Serve immediately with hot steamed rice.
  

Notes

Recipe Notes

• What Kind of Peppers: Chinese long green peppers (qīngjiāo) or Anaheim peppers are best. They are mild with a thin skin. A green bell pepper can work, but the texture and flavor will be different.
• The Ginger Trick: This recipe uses two types of ginger. Mature (old) ginger is cooked first for aroma. Tender (young) ginger is added at the end for a fresh, bright flavor. If you can only find mature ginger, just use it for both steps.
• Why Cook the Pork Separately? This two-stage cooking method is a restaurant secret. It ensures the pork is perfectly tender and not overcooked while you stir-fry the vegetables.
• Gluten-Free: To make this gluten-free, use gluten-free tamari and a certified gluten-free oyster sauce.
• Food Safety: Pork should be cooked until opaque and no longer pink. Ensure you use a clean bowl to hold the semi-cooked pork to prevent cross-contamination.

Nutrition Disclaimer

Nutrition Facts (per serving) Calories: 310 kcal Carbohydrates: 14 g Protein: 25 g Fat: 18 g Saturated Fat: 3 g Cholesterol: 65 mg Sodium: 1050 mg Potassium: 550 mg Fiber: 3 g Sugar: 6 g Vitamin A: 650 IU Vitamin C: 80 mg Calcium: 30 mg Iron: 1.5 mg

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Keyword Easy Stir-fry, Green Pepper Pork, pork stir fry, Qingjiao Rousi

Reader Comments

★★★★★ “I finally made a pork stir-fry that wasn’t tough! The velveting step and cooking the pork first was a game-changer. My family devoured this. That sauce is so simple but so good.” — Alex M.

★★★★★ “This was my first time trying a real Chinese stir-fry technique and it worked! The tip about the two kinds of ginger is amazing. I could only find regular ginger but I added some at the end like you said and it made such a difference. A new weekly favorite!” — Jessica L.

★★★★☆ “Delicious and fast. I used a green bell pepper because it’s all I had. It was still very good, but I’ll try to find the Anaheim peppers next time. The instructions were very clear, thank you!” — David P.