Dry-Fried Spiral Green Pepper with XO Sauce (家常 XO 酱青椒肉丝)
Dry-Fried Spiral Green Pepper with XO Sauce (家常 XO 酱青椒肉丝)
Ingredients
Main
- 300 g pork loin or pork collar, sliced thin
- 2-3 spiral green peppers, large, spiral-cut, seeds removed
Pork Marinade
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt
- a few dashes white pepper
- 2 teaspoons cornflour
- 1 tablespoon water
- 1 tablespoon Chinese cooking wine
- 1 teaspoon neutral oil
Aromatics
- 2 cloves garlic, finely chopped
Sauce Mix
- 1 tablespoon oyster sauce
- 1 tablespoon XO sauce
- 2-3 tablespoons water
- 1 teaspoon sugar
Finish
- 1/2 teaspoon sesame oil
- 1 teaspoon Shaoxing wine, optional
- as needed neutral oil, for stir-frying
Instructions
- 1
In a medium bowl, combine the sliced pork with 1 tablespoon light soy sauce, 1 teaspoon sugar, 1/2 teaspoon salt, a few dashes of white pepper, 2 teaspoons cornflour, 1 tablespoon water, 1 tablespoon Chinese cooking wine, and 1 teaspoon neutral oil. Mix well to ensure the pork is evenly coated. Let it marinate while you prepare the other ingredients.
⏱️ 5 min
- 2
Heat a wok over high heat until it is very hot. Do not add any oil. Add the spiral green peppers to the hot wok and dry-fry them. Continue to char the peppers until they are fragrant, blistered, and slightly softened. This step is crucial for developing the dish's flavor base. Once charred, remove the peppers from the wok and set them aside.
⏱️ 5 min
- 3
Add a small amount of neutral oil to the wok. Increase the heat to high. Add the marinated pork to the wok and stir-fry until it is about 80% cooked, turning opaque and lightly browned.
⏱️ 4 min
- 4
Add the finely chopped garlic to the wok with the pork. Toss and stir-fry for about 30 seconds until the garlic becomes fragrant.
⏱️ 1 min
- 5
In a small bowl, combine 1 tablespoon oyster sauce, 1 tablespoon XO sauce, 2-3 tablespoons water, and 1 teaspoon sugar. Pour this sauce mix into the wok. Toss and stir-fry continuously until the sauce thickens, becomes glossy, and evenly coats the pork and garlic.
⏱️ 3 min
- 6
Return the previously dry-fried peppers to the wok. Fold the ingredients gently to combine everything thoroughly, ensuring the peppers are coated with the sauce.
⏱️ 1 min
- 7
Turn off the heat. Drizzle 1/2 teaspoon sesame oil over the dish. If desired, also drizzle 1 teaspoon Shaoxing wine for an extra layer of flavor. Plate the dish immediately and serve hot, ideally with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dry-Fried Spiral Green Pepper with XO Sauce (家常 XO 酱青椒肉丝)
Main
- 300 g pork loin or pork collar, sliced thin
- 2-3 spiral green peppers, large, spiral-cut, seeds removed
Pork Marinade
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt
- a few dashes white pepper
- 2 teaspoons cornflour
- 1 tablespoon water
- 1 tablespoon Chinese cooking wine
- 1 teaspoon neutral oil
Aromatics
- 2 cloves garlic, finely chopped
Sauce Mix
- 1 tablespoon oyster sauce
- 1 tablespoon XO sauce
- 2-3 tablespoons water
- 1 teaspoon sugar
Finish
- 1/2 teaspoon sesame oil
- 1 teaspoon Shaoxing wine, optional
- as needed neutral oil, for stir-frying
Instructions
- 1
In a medium bowl, combine the sliced pork with 1 tablespoon light soy sauce, 1 teaspoon sugar, 1/2 teaspoon salt, a few dashes of white pepper, 2 teaspoons cornflour, 1 tablespoon water, 1 tablespoon Chinese cooking wine, and 1 teaspoon neutral oil. Mix well to ensure the pork is evenly coated. Let it marinate while you prepare the other ingredients.
⏱️ 5 min - 2
Heat a wok over high heat until it is very hot. Do not add any oil. Add the spiral green peppers to the hot wok and dry-fry them. Continue to char the peppers until they are fragrant, blistered, and slightly softened. This step is crucial for developing the dish's flavor base. Once charred, remove the peppers from the wok and set them aside.
⏱️ 5 min - 3
Add a small amount of neutral oil to the wok. Increase the heat to high. Add the marinated pork to the wok and stir-fry until it is about 80% cooked, turning opaque and lightly browned.
⏱️ 4 min - 4
Add the finely chopped garlic to the wok with the pork. Toss and stir-fry for about 30 seconds until the garlic becomes fragrant.
⏱️ 1 min - 5
In a small bowl, combine 1 tablespoon oyster sauce, 1 tablespoon XO sauce, 2-3 tablespoons water, and 1 teaspoon sugar. Pour this sauce mix into the wok. Toss and stir-fry continuously until the sauce thickens, becomes glossy, and evenly coats the pork and garlic.
⏱️ 3 min - 6
Return the previously dry-fried peppers to the wok. Fold the ingredients gently to combine everything thoroughly, ensuring the peppers are coated with the sauce.
⏱️ 1 min - 7
Turn off the heat. Drizzle 1/2 teaspoon sesame oil over the dish. If desired, also drizzle 1 teaspoon Shaoxing wine for an extra layer of flavor. Plate the dish immediately and serve hot, ideally with steamed rice.
⏱️ 1 min