China · Home-style
Stir-Fried Pork with Potato and Green Pepper
Thin slices of pork and potato stir-fried with green pepper and finished with a starch slurry, savoury, crisp and clean.
The pork is fried alone first and set aside, which is what keeps it tender instead of letting it stew in its own juices while the potatoes take their time. Slathering the finished dish with a starch slurry at the very end gives it a light gloss and carries the seasoning onto the potato. Watch the oil temperature rather than the clock; the stages here go from cool through to nearly smoking in a matter of minutes.
Ingredients
- green pepper200 g
- potato300 g
- pork200 g
- scallion10 g
- ginger5 g
- garlic12 g
- salt7 g
- soy sauceExact
- cooking oil5 ml
- potato starch5 g
- water15 g
Directions
- 1
Remove the stalk ends from the green peppers and cut into small pieces; peel the potato and slice it 2 mm thick; slice the pork 4 mm thick; cut the scallion into 3 mm pieces; peel, crush and mince the ginger and garlic; mix the potato starch with about 15 g water to a smooth slurry.
- 2
Heat the oil in the pan to about 70 percent hot and add the pork slices, turning them gently so the colour leaves the raw red. Add about 3 ml soy sauce, stir-fry until evenly coloured, and add about 2 g salt.
- 3
Drop the heat to about 50 percent, add the scallion, ginger and garlic and fry for 5 seconds, then add the potato and turn the heat back up to about 70 percent, stir-frying evenly. Add about 5 ml soy sauce and 2 g salt and fry until the potato is just cooked and lightly browned on the surface.
- 4
Turn the heat to about 80 percent, add the green pepper and stir-fry hard over high heat until it takes on the wok breath, with white smoke rising, tossing evenly for 1 minute. Finally pour the starch slurry around the edge of the pan and thicken over about 40 percent heat.
- 5
Once the dish looks glossy and thickened, turn off the heat and serve.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.