Stir-Fried Pork with Green Bell Pepper and Potato

Method5 steps

1. 1

   Prep the Ingredients

   食材预处理

   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.

   青椒去除根蒂切小块，土豆去皮切 2mm 薄片，猪肉切 4mm 薄片，葱横纵切 3mm 小段，姜蒜去皮拍散剁碎末；土豆淀粉加入约 15g 水搅拌均匀至水淀粉。

   ⏱20 min

   • 💡 Slicing the potatoes thinner helps them cook more easily.土豆片切薄一点更容易熟
   • 💡 Stir the starch slurry again before use to prevent settling.水淀粉在使用前需再次搅拌防止沉淀
   
2. 2

   Stir-Fry the Pork

   煸炒猪肉

   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.

   起锅烧油，加热至 7 成热放入猪肉片，缓缓翻滚炒至去肉红色，加入约 3ml 酱油，翻炒肉片均匀上色，放入约 2g 盐。

   ⏱5 min

   • 💡 70% hot oil is when the oil surface ripples noticeably with a small amount of blue smoke.7成热油温大约是油面波动明显并有少量青烟
   • 💡 Stir-fry the pork slices only until they change color.肉片炒至变色即可上色
   
3. 3

   Stir-Fry the Potatoes

   炒制土豆

   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.

   转 5 成油温，加入葱姜蒜炒 5 秒，然后加入土豆片，转 7 成油温均匀翻炒，加入加入约 5ml 酱油和 2g 盐，炒至土豆断生，表面轻微焦黄。

   ⏱10 min

   • 💡 Potato slices are cooked through when they turn translucent.土豆片炒至透明状即为断生
   • 💡 Keep tossing to prevent the potatoes from sticking to the wok.保持翻炒防止土豆粘锅
   
4. 4

   Add Green Bell Pepper and Thicken

   加入青椒与勾芡

   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.

   转 8 成油温加入青椒，大火煸炒出锅气（有白烟冒出），反复均匀翻炒 1 分钟上色，最后在锅周围倒入水淀粉转 4 成火勾芡。

   ⏱2 min

   • 💡 Quick stir-frying over high heat keeps the green bell pepper crisp and tender.大火快炒可以保持青椒的脆嫩
   • 💡 Pouring the starch slurry along the edge of the wok gives a better result.勾芡时沿锅边倒入效果更好
   
5. 5

   Reduce the Sauce and Plate

   收汁盛盘

   Once the sauce reaches a thick, glossy consistency, turn off the heat and plate.

   在外观呈粘稠状态后关火，盛盘。

   ⏱1 min

   • 💡 Turn off the heat once the sauce is moderately thick to avoid drying out.粘稠度适中即可关火，避免过干