Looking for a quick and bold-flavored stir-fry to spice up your dinner routine? This Stir-Fried Pork with Green Peppers and Doubanjiang hits all the right notes—savory, spicy, and irresistibly aromatic. The crispy green peppers, tender pork slices, and the deep umami of doubanjiang (fermented chili bean paste) come together in one sizzling wok for a perfect weeknight meal. Serve it hot over rice and let the sauce do all the talking.
Instructions
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Prep the ingredients:
• Slice garlic, chili, and scallions (separate whites and greens).
• Julienne the green bell pepper and carrot. Slice the onion thinly.
• Cut pork into bite-sized pieces and marinate with salt, sugar, soy sauce, rice wine, and potato starch for 10 minutes.
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Make the stir-fry sauce:
• In a small bowl, mix soy sauce, oyster sauce, and rice wine. Set aside.
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Cook the pork:
• Heat a Flambo Skillet until water droplets roll across the surface.
• Add sunflower oil and reduce to medium-low heat when oil ripples appear.
• Add garlic, scallion whites, and chili. Stir-fry until aromatic.
• Add marinated pork and stir-fry until halfway cooked.
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Add flavor and veggies:
• Stir in the doubanjiang and fry until fragrant.
• Add onion and carrot. Stir-fry until slightly softened.
• Pour in the pre-mixed sauce and cook until pork is fully cooked and well-coated.
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Finish with green veggies:
• Add green pepper and scallion greens. Stir-fry briefly until just softened.
• Serve hot with rice and enjoy the bold flavors!