The Secret to Tender and Succulent Meat (Stir Fry Pork With Green Pepper)
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
Pork stir fry with green pepper, or what we call “青椒肉丝” is a simple recipe, but it involves a Chinese restaurant’s secret. I am sure many of you have wondered why the meat in Chinese restaurants is so tender and succulent. I will reveal the secret and you will be able to make perfect stir fry from now on.
INGREDIENTS:
To Marinade the Pork
223 grams (1/2 lb) of pork
1/4 tsp of salt
1/4 tsp of white pepper (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
1 tbsp of Chinese cooking wine (Amazon Link -
1 egg white
1 tbsp of cornstarch (Amazon Link -
1 tbsp of cooking oil
To Make the Sauce (碗芡)
1 tbsp of light soy sauce (Amazon Link -
1/2 tbsp of oyster sauce (Amazon Link -
1/2 tsp of sugar
1/2 tsp of five spice powder (Amazon Link -
1 tsp of cornstarch (Amazon Link -
60g (1/4 cup) of water
Others:
2 tbsp of pork lard or vegetable oil to stir fry
170 g (6 oz) Green pepper
3 cloves of garlic, diced
1.5 tsp of sweet flour sauce (Tian Mian sauce) (Amazon Link -
INSTRUCTIONS
Thinly julienne the pork and marinade it with salt, white pepper, dark soy sauce, Chinese cooking wine, and egg white. Mix well then continue to massage the meat for 5 minutes.
Add a big drizzle of oil and mix to prevent the meat from tangling, making it easier to stir fry later. Set it aside.
Thinly slice the garlic and julienne the green chili pepper. If you don’t eat spicy food, use bell pepper.
In a bowl, thoroughly combine the light soy sauce, oyster sauce, sugar, five-spice powder, cornstarch, and water. Set it aside
Turn the heat to high and heat the wok until smoking hot. Add the pork lard and stir the pork over high heat for a couple of minutes or until the meat changes color.
Add the tiam mian jiang (甜面酱) and mix well.
Switch the heat to medium, and add the garlic and green pepper. Keep mixing until the pepper is slightly welted. Pour in the sauce and stir well. Serve with white rice.
Pork w/ Peking Sauce Recipe
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
Today we are making a traditional Beijing recipe - Peking Sauce Pork. According to my research, it has a fun story of how it was invented. Learn in the video =)
????PRINTABLE RECIPE -
????RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
For the marinade
- 300 grams of pork
- 1/2 tbsp of soy sauce [Amazon Link:
- 1/4 tsp of baking soda
- 1/4 tsp of white pepper
- 1 tbsp of corn starch
- 2 tsp of cooking wine
- 1/8 tsp of salt
For the sauce
- 2.5 tbsp of sweet bean paste [Amazon Link:
- 1 tsp of sugar
- 1 tsp of cornstarch
- 2 tsp of soy sauce
- 1 tsp of grated ginger
- 1 tsp of grated garlic
- 3 tbsp of water
Sides
- scallion
- cucumber
Spring pancakes recipe:
INSTRUCTION
- Cut the pork loin into strips. Marinate it with 1/2 tbsp of soy sauce, 2 tsp of cooking wine, 1/4 tsp of baking soda, 1/4 tsp of white pepper, 1/8 tsp of salt, 1 tbsp of cornstarch. Mix that until well combined. Let that sit for about 20 minutes.
- Combine 2.5 tbsp of sweet bean paste, 2 tsp of soy sauce, 1 tsp of grated garlic, 1 tsp of grated ginger, 3 tbsp of water, 1 tsp of sugar and 1 tsp of cornstarch.
- Heat the wok until it is smoking. Add some oil and stir the pork until lightly charred.
- The wok should have some oil left. If not, you can add a little more oil. We are going to use that to cook the sauce. Sweet bean paste has a slightly tart taste. Cooking it with a little bit oil for few minutes will help with the that.
- Once the sauce got thicken a little bit, Introduce the pork back to the wok. Just keep mixing it until the sauce kind of attached to the pork. Take it out. Put it on top of some cucumber.
- The traditional Peking sauce pork usually has a big batch of thinly julienned scallion under the pork. But I find out that cucumber is great to balance this flavorful meat. Of course, to keep it authentic, I add some scallion on the top. By now, the recipe is basil done. You can serve it with white rice, put it on top of noodles. Besides that, I also showed you 2 tradition ways to eat this Peking sauce pork in the video.
This is called he ye bing [lotus leave buns]. Open it up and stuff the same thing in between. Take a big bite. So good. The bun is fluffy. The pork has so many flavors. These lovely he ye bing are also homemade. I will show you how to make it at the end of this video and be sure to watch that as well.
Ingredients for the steamed lotus buns
- 250 grams of all purpose flour (or steam buns flour if you have it because that is what I am using)
- 1.5 tbsp of sugar
- 1/2 tsp of yeast
- 130 grams of water
- 1 tsp of baking powder
INSTRUCTION
- Put the sugar and yeast in some room temperature water. Give it a mix.
- Mix 250 grams of all-purpose flour with 1 tsp of baking powder. Then slowly add in the yeast water in batches. Use chopsticks to stir it at the same time. Roll it and knead it for about 5 minutes or until it is smooth. Cover it with plastic film and let it proof for 1 hour.
- The size of the dough is 2 times bigger now. Poke it in the middle, the hole shouldn’t bounce back immediately. Press the dough to release the air inside. Then knead it into a smaller dough. Put it on a working surface. Poke a hole in the middle again. Stretch it into a bigger ring. Cut it open, roll it into a long even strip. The amount I gave is enough to make 8 lotus buns. So we are going to divide this into 8 even pieces.
- Roll each piece into a ball shape. Let them sit for about 10 minutes. Flatten each ball with your hand. Use a rolling pin to knead it into a 1/8 inch thick flat oval sheet. Brush some oil on one side. Fold it in half.
- Take a knife and do 3 straight lines on the surface. Then use a fork to mark along with the lines. Shape the edge to make it prettier. Put it in a steamer. Above some cold water. Turn the heat to high and steam it for 25 minutes.
- And your lovely, fluffy, lotus buns are done.
HOW TO COOK BEEF AND PORK LETTUCE WRAP by: Perlydee
I re uploaded this video with text and instructions attached to the video.
My own version of lettuce wrap.
Ingredients:
Lettuce
1/2 lb. ground beef
1/2 lb. ground pork
5 Cloves garlic dice
1/2 size medium size onion dice
1/4 cup dice bell pepper
3 tbsp. Chop scallion
1/4 cup dice chestnuts
1 tbsp. Olive oil
1 tbsp. Rice wine vinegar
3 tbsp. Teriyaki sauce low sodium
2 tbsp. Soy sauce, i prefer low sodium
1 tsp. Pepper flakes
1/2 tsp. Ground Black pepper
1 tbsp. Sesame seeds
3 tbsp. Chopped peanuts
Salt to taste
PREPARE ALL THE INGREDIENTS
1. Brown the ground pork and ground beef in a medium heat. Drain the liquid And set it aside.
2. Put the olive oil in the pan wait until its hot.
3. Sauté the garlic, onion, bell peppers & scallion until its caramelized.
4. Add carrots and water chestnuts. Mix well.
5. Add the meat. Mix it will.
6. Add the liquid ingredients such as teriyaki sauce, soy sauce and rice wine vinegar, mix well.
7. Add black pepper, and red pepper flakes.
8. Cover it up for 2 -3 minutes. Then remove the cover.
Add salt and a little brown sugar to taste.
8. If you want it a little dry, cook it for a few minutes with no cover until golden brown.
Add the remaining scallion, peanuts and sesame seeds. Don't forget to taste it. You can add or omit some ingredients according on whats available in your pantry.
Peanut sauce is a good match for lettuce wrap, try this.
Recipe ????
Pork wraps (Bo-ssam: 보쌈)
Full recipe:
This recipe is also in my cookbook, Real Korean Cooking:
Bo-ssam is a traditional Korean recipe that's a pouch full of delicious stuff! It's super-tender flavorful pork, hot red spicy oyster radish, and subtly flavored fermented shrimp wrapped in a crispy pickled cabbage leaf.
Hoisin pork wraps
On those days when I come home from work exhausted, I turn to a select group of recipes: those that can be prepped AND cooked in under 30 minutes. These are my go-to meals. Each packs a lot of flavor, yet they can be made with minimal effort.
Among my favorites are pasta carbonara pork tonkatsu mint pesto couscous and pizzetta with California dried plums and caramelized onions Joining this select group of recipes is Hoisin Pork Wraps.
This recipe has only a handful of ingredients and almost no prep work. The only trick is mastering the technique of searing the pork. When searing meat, once you put it down in the hot pan, don't mess with it -- leave it alone until the meat is seared.
To test if the meat is seared, shake the pan. If the meat moves, it's seared. If it's stuck to the pan, don't try to pull it up. Simply let it continue to cook and shake the pan every so often until the meat releases itself naturally from the pan.
To see more videos of our meals in under 30 minutes:
To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here:
Special Fork is a recipe website for your smartphone and PC that solves the daily dinnertime dilemma: what to cook now! Our bloggers blog Monday through Friday to give you cooking inspiration. For more recipes and ideas on your smartphone, check us out at Join the conversation on Facebook and follow us on Twitter and Pinterest
Korean pork belly ssam (lettuce wraps) with scallion salad, cilantro salad, and two dips I Low Carb
Yeree shares her delicious and easy Korean BBQ pork belly ssam (lettuce wrap) recipe with you. In this tutorial, she also makes scallion and cilantro salad as well as two simple dips to complete your Korean feast. Great for a low carb diet. It can be made gluten-free by replacing the soy sauce and making sure your doenjang is GF too. Big love!
I N G R E D I E N T S & I N S T R U C T I O N S
Pork Belly
Pork Belly I 500 grams
Doenjang (soy bean paste or miso) I 1 TBSP
Gochujang (Korean red chilli paste) I 1 TBSP
Mirin (rice wine) I 2 TBSP
minced Ginger I 1 TBSP
Instructions: Mix four marinade ingredients. Pour the marinade over the pork belly and let it sit in the fridge for a minimum of 20 mins or covered overnight. Barbeque on the grill or broil in the oven for 5 minutes per side, a couple inches from the broiler. Rest for 3-5 minutes before slicing to serve.
Scallion Salad
Scallion or Spring Onions sliced into strips I 6 stalks
Sugar I 2 tsp
Soy Sauce I 1 TBSP
Mirin (rice wine) I 2 tsp
Apple Cider Vinegar (or any type) I 1 tsp
Toasted Sesame Seeds I 1 tsp
Gochugaru (red chilli powder) I 1 tsp
Instructions: Chop the spring onion into 3 inch tubes, then slice lengthwise into thin strips. Soak them in ice water till crisp and curled and then drain. Mix the rest of the ingredients. Pour dressing over scallions just before serving.
Cilantro Salad
Cilantro I 1 bunch
Fish sauce or Hondashi I 1tsp or half and half of each
Sesame Oil I 3 TBSP
Sea salt I ½ tsp
Gochugaru (red chilli powder) I 1 tsp
Instructions: Chop the cilantro into 1 to 2 inch sections. Season the herbs in a bowl with each of the ingredients and mix. Easy!
Two Dips
Sesame oil dip. Mix 2 tbsps of sesame oil with 2 tsp of salt.
Ssam jang. Mix 2 tsp of gochujang with 2 tsp of doenjang.
M O R E
dearunnies.com
Instagram: @dearunnies