---
title: "Stir-Fried Pork with Green Bell Pepper and Potato (青椒土豆炒肉)"
description: "Stir-Fried Pork with Green Bell Pepper and Potato is a home-style meat & veg combo stir-fry with a fresh, fragrant, and tender-crisp texture and a rich soy sauce flavor that goes great with rice. Potatoes are rich in carbohydrates and vitamin C, green bell peppers provide abundant vitamin C and dietary fiber, and pork offers high-quality protein for a well-balanced nutritional profile."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_qing-jiao-tu-dou-chao-rou.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_qing-jiao-tu-dou-chao-rou/"
---

# Stir-Fried Pork with Green Bell Pepper and Potato

**青椒土豆炒肉 · qīng jiāo tǔ dòu chǎo ròu**

> Time: 1 h · Difficulty: Medium · Calories: 1288 kcal · Serves: 1 serving · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

Stir-Fried Pork with Green Bell Pepper and Potato is a home-style meat & veg combo stir-fry with a fresh, fragrant, and tender-crisp texture and a rich soy sauce flavor that goes great with rice. Potatoes are rich in carbohydrates and vitamin C, green bell peppers provide abundant vitamin C and dietary fiber, and pork offers high-quality protein for a well-balanced nutritional profile.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_qing-jiao-tu-dou-chao-rou.jpg)

## Ingredients

- 2 pieces (about 200 g) Green bell pepper (青椒) — per serving
  - Tip: Choose green bell peppers that are bright green, smooth-skinned, and firm.
- 2 pieces (about 300 g) Potato (土豆) — per serving
  - Tip: Choose potatoes with a smooth surface, no eyes, and no green spots.
- 200 g Pork (pork belly) (猪肉（五花肉）) — per serving
  - Tip: Pork belly with alternating layers of fat and lean meat is recommended for a richer flavor.
- 1 stalk (about 10 g) Scallion (葱) — per serving
  - Tip: Fresh scallions.
- 1 piece (about 5 g) Ginger (姜) — per serving
  - Tip: Aged ginger has a more intense aroma.
- 3 cloves (about 12 g) Garlic (蒜) — per serving
  - Tip: Choose plump garlic cloves that are not sprouting.
- 7 g Salt (盐) — per serving
  - Tip: Regular table salt is fine.
- 6-10 ml Soy sauce (酱油) — per serving
  - Tip: Light soy sauce is recommended for umami; dark soy sauce for color.
- 10-15 ml Cooking oil (食用油) — per serving
  - Tip: A high-heat-resistant vegetable oil.
- 5 g Potato starch (土豆淀粉) — per serving
  - Tip: Fine, pure starch with no impurities.
- 15 g Water (水) — per serving
  - Tip: Regular drinking water.

## Tools

Wok, Cleaver / chef's knife, Cutting board, Peeler, Small bowl, Spatula

## Method (5 steps)

1. **Prep the Ingredients** — Remove the stem from the green bell pepper and cut into small pieces. Peel the potato and slice into 2mm thin slices. Cut the pork into 4mm thin slices. Cut the scallion into 3mm small segments both horizontally and vertically. Peel the ginger and garlic, smash them, and mince finely. Add about 15g of water to the potato starch and stir until smooth to make a starch slurry.
   - Duration: 20 min
   - Tip: Slicing the potatoes thinner helps them cook more easily.
   - Tip: Stir the starch slurry again before use to prevent settling.
   ![Step 1: Prep the Ingredients](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_qing-jiao-tu-dou-chao-rou/step_1.jpg)
2. **Stir-Fry the Pork** — Heat the wok with cooking oil until 70% hot, then add the pork slices. Gently toss and stir-fry until the pink color disappears. Add about 3ml of soy sauce and toss the pork slices evenly to coat with color. Add about 2g of salt.
   - Duration: 5 min
   - Tip: 70% hot oil is when the oil surface ripples noticeably with a small amount of blue smoke.
   - Tip: Stir-fry the pork slices only until they change color.
   ![Step 2: Stir-Fry the Pork](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_qing-jiao-tu-dou-chao-rou/step_2.jpg)
3. **Stir-Fry the Potatoes** — Lower the heat to 50% oil temperature. Add the scallion, ginger, and garlic and stir-fry for 5 seconds. Then add the potato slices, raise the heat to 70% oil temperature, and toss evenly. Add about 5ml of soy sauce and 2g of salt, and stir-fry until the potatoes are cooked through with a slight golden-brown surface.
   - Duration: 10 min
   - Tip: Potato slices are cooked through when they turn translucent.
   - Tip: Keep tossing to prevent the potatoes from sticking to the wok.
   ![Step 3: Stir-Fry the Potatoes](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_qing-jiao-tu-dou-chao-rou/step_3.jpg)
4. **Add Green Bell Pepper and Thicken** — Raise the heat to 80% oil temperature and add the green bell pepper. Stir-fry over high heat until the wok aroma is released (white smoke appears). Toss evenly for 1 minute to coat with color. Finally, pour the starch slurry around the edge of the wok and lower the heat to 40% to thicken the sauce.
   - Duration: 2 min
   - Tip: Quick stir-frying over high heat keeps the green bell pepper crisp and tender.
   - Tip: Pouring the starch slurry along the edge of the wok gives a better result.
   ![Step 4: Add Green Bell Pepper and Thicken](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_qing-jiao-tu-dou-chao-rou/step_4.jpg)
5. **Reduce the Sauce and Plate** — Once the sauce reaches a thick, glossy consistency, turn off the heat and plate.
   - Duration: 1 min
   - Tip: Turn off the heat once the sauce is moderately thick to avoid drying out.
   ![Step 5: Reduce the Sauce and Plate](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_qing-jiao-tu-dou-chao-rou/step_5.jpg)

## Tips

- If you follow this guide and find any issues or improvements to the process, please submit an Issue or Pull request.

## Overview image

![Stir-Fried Pork with Green Bell Pepper and Potato — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_qing-jiao-tu-dou-chao-rou_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/meat_dish/青椒土豆炒肉/青椒土豆炒肉.md

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---

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