This flavorful stir-fry comes together in just 15 minutes with tender thinly sliced pork and crisp vegetables. The literal translation of the dish 小炒肉 is “small stir-fried pork”, a reference to its quick cooking and humble origins as an everyday home cooked dish. I call for green peppers in my version, but think of this more of a loose guideline than a strict recipe. You’ll find version across Hunan, Yunnan, and Sichuan with leeks, chilis, garlic scapes, or garlic chives.
Ingredients
- Pork loin: This boneless cut has relatively low fat content, which means quicker cooking since there’s no need to spend time rendering.
- Long hots: These long green peppers have mild spice and firm texture. Swap these for green bell peppers, Anaheims, or poblanos. Or use what you have and slice up some leeks or garlic chives.
- Dark soy sauce: Dark soy sauce is slightly thicker and sweeter than light soy sauce. It’s used in the marinade to add a rich color to the pork. Substitute with an equal quantity of light soy sauce.
- Corn starch: A small amount of starch forms a protective coating around the pork slices in a technique known as velveting. The starchy marinade helps the pork retain moisture while cooking.
- Shaoxing wine: Alcohol adds flavor and bonds well with both water and fat, combining them into a cohesive marinade. Substitute an equal quantity of sherry or beer.
- Fermented black soybeans: Not all variations of this dish will incorporate these little umami bombs, but I love how they add a little fermented nuance. We like a little funk here.
- Ginger & garlic: The backbone aromatics of Chinese cooking.
- Cooking oil: Any high heat neutral oil will do here. Think avocado, canola, safflower, soybean, or grapeseed oil.
Hunan Homestyle Stir-Fried Pork
Ingredients
- 8 ounces pork tenderloin, thinly sliced
- 1 tablespoon Shaoxing wine sub dry sherry
- 1 teaspoon corn starch
- 1/2 teaspoon dark soy sauce sub light soy sauce
- 2 tablespoons cooking oil, divided
- 4 long hot peppers, bias cut into 1 inch pieces sub 2 anaheim or green bell peppers
- 2 garlic cloves, minced
- 1 teaspoon ginger, minced
- 2 teaspoons douchi AKA fermented black soybeans
- kosher salt to taste
- steamed rice for serving
Instructions
- In a bowl, combine 8 ounces pork tenderloin, thinly sliced with 1 tablespoon Shaoxing wine, 1 teaspoon corn starch, 1/2 teaspoon dark soy sauce, and 1 teaspoon cooking oil. Mix well until the pork is evenly coated. Set aside to marinate.
- Heat a dry wok or large skillet over medium-high heat. Add the peppers into the pan and allow them to cook until they pick up brown spots, tossing occasionally. Once the peppers start to pick up a little bit of char, remove them from the pan and reserve.
- Set the wok or skillet back over medium-high heat and add the remaining cooking oil. Add in the marinated pork and quickly stir-fry to prevent it from sticking together.
- Once the pork is mostly opaque, add the garlic, ginger, and 2 teaspoons douchi, stirring to disperse. Continue cooking for a few moments more until the aromatics are fragrant. Return the charred peppers to the pan and toss until piping hot. Taste for seasoning and add more kosher salt if desired.
- Transfer to a serving plate. Serve hot with a side of steamed rice.
I pride myself on transparency, so know this page may include affiliate links. When you click and make a purchase I earn a small commission, at no extra cost to you. This supports me in writing free recipes.
Delicious!!! Love this recipe. If you’re trying long hot peppers for the first time like me, be warned that they have hot in the name for a reason. Not insane, but when you have a lot of them the heat adds up (in a delightful way in my opinion). Fantastic recipe, going to be one of my regulars for sure