The Secret to Tender and Succulent Meat (Stir Fry Pork With Green Pepper)
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- Опубликовано: 28 сен 2024
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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 - geni.us/black-...)
1 tsp of dark soy sauce (Amazon Link - geni.us/dark-s...)
1 tbsp of Chinese cooking wine (Amazon Link - geni.us/Shao-x...)
1 egg white
1 tbsp of cornstarch (Amazon Link - geni.us/cornst...)
1 tbsp of cooking oil
To Make the Sauce (碗芡)
1 tbsp of light soy sauce (Amazon Link - geni.us/light-...)
1/2 tbsp of oyster sauce (Amazon Link - geni.us/premiu...)
1/2 tsp of sugar
1/2 tsp of five spice powder (Amazon Link - geni.us/five-s...)
1 tsp of cornstarch (Amazon Link - geni.us/cornst...)
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 - geni.us/tian-m...)
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.
Dear Mandy, the pork was tender and tasty. My husband does not eat peppers, so I used some sliced pakchoi an thin aubergines, and some chilli powder. It was really very good. I am happy to discover this way of making the meat so nice ! Thank you. Greetings and a happy New year from Switzerland.
I love the Velvetising technique, I use it with Beef all the time. I didn't know you could use it with other Meats. Pork is a personal favourite but easy to over cook. Thanks for the tips Mandy ✌❤🙏
I've been following a lot of your recipes lately. Cooking my way from video to video. This one looks amazing!
I'm noticing that a lot of Chinese cooking is simple elements combined in a well thought and skillful way. You don't need more than 3 ingredients if you prepare and cook them properly!
Simply awesome.
Side note, you may have misspelled "secret" in your video title. :o
Hummmm. This recipe has 13 or 14 ingredients including Tian Mian sauce. Good luck finding that at Walmart. I love these recipes and love making them but I often have to start a few days early for an ingredient from Amazon.
@@bayanon7532 or you can locate a local Asian market. Everywhere I've lived so far has one within 20 minutes.
@@bayanon7532 Once you stock the standard basic sauces the rest are only few raw ingredients and could easily be substituted to vary the taste of the dish. The sauces / condiments that are often use repeatedly are light and dark soy sauces, oyster sauce, chicken powder/msg, cooking wine, sesame oil, corn starch . The extras if you cook frequently are bean sauces, fish sauce , black vinegar , hoisin sauce etc
Thank you so much, I cooked my pork just now using your method with egg and cornstarch and it turned out AMAZING!! Super soft and eazy to chew, thank you so much ❤❤❤
I totally skipped the egg white. The corn starch was enough to tenderize the meat.
I made this for my family with some additional veg and it was so delicious! The pork was lovely and soft! I will be using the velveting method going forward. Thank you for these tips!
You don't have to use egg whites. The corn starch will make the meat tender and juicy.
Lovely video Mandy! I actually was surprised you didn’t add baking soda to your marinade. I thought that was a key component to tenderizing the meat.
I Think Both Will Do It. I Did Try The Baking Soda Long Time Ago, It Broke The Fibers Down In The Steak That It Was A Little Mushey. I know You Can't Leave It On The Meat Too Long. But She Is The Genius At This.
She mentioned in a different video that the baking soda can give the meat a weird flavour, so maybe that's why she didn't include it this time. Works, though. I made pork stir fry twice recently and very tender, though best to use only a very small amount of baking soda
Only typical Cantonese cuisine uses baking soda in only a few dishes. Called 小苏打 (xiao-su-da)，it's added in beef for quick stir fry or in soup, also added in Cantonese noodles when make it in flour, stir fry or in soup, too mix it in little dumpling skin in flour for "hun-ton" soup. But, not add baking soda into big dumpling skin flour for pan fry or steam.
So basically only 3 types of Cantonese dishes use baking soda.
However the foods added baking soda is really weird in taste if not get used to it. Cantonese dish intends to use it as a quicker stir fry also to retain its freshness. However seemed feeling opposite if non Cantonese eats it. In most parts of all Chinese cuisines, ppl only use starch, which will be sufficient enough to tenderize meat, also without funny flavors.
The directions say to massage the meat for 5 min, that probably helps to tenderize it too.
I’ve been subscribed for over 1 year. Not sure how I missed this one, but I am making this tonight! I have everything. YUM! You had me salivating as I watched you eat that sumptuous pork. Thanks 🙏
SHE IS A GENIUS AT COOKING. THE DISHES ARE SO SIMPLE AND SHE GIVE THE RECIPES. IT TAKES ME TO MESS IT UP. 😆
I was doing everything right, but had no clue about massaging the meat until this video. Now it's gonna be soooo good! I'm sure I'll be blown away when I try this technique tomorrow.
Mandy, I would love to buy a cook book if you made one.
I would too
Same
Omg yes me too
Agreed! She's awesome and her recipes are easy to follow. She gives great descriptions and reasons for why she does it the way she does.
Absolutely!
Recipes will rarely say "put in some herbs" or "pour in some bottled sauce". But they often say "add green peppers". That could be bell peppers, jalapeno peppers, serrano peppers or poblano peppers. In each case the result is very different. If you could say specifically what green pepper you use and maybe give an option or two it would be terrific. But I love you. You just be you.
i used this velveting on chicken breast for another recipe and it stayed tender enough that my wife liked it. This is a big win. THANKS.
Thank you for the recipe! This looks so good.
Love this lady. I've always made decent Asian food but her tips are making it taste authentic. Thank you for the knowledge.
Tried this one and you were right about the pork being tender it was lush.
Mandy: thank you so much for printing the Chinese Characters for the ingredients along with a the Roman alphabet version in your recipe . The Roman alphabet spellings are not standardized ( Sichuan vs Szechuan etc). I have an H mart on my corner that carries many chinese products. However the staff is mainly either Korean or Latino so they can’t usually translate Chinese labels. I was able to find what you called tian Mian jiang or what the Roman letters on the label says(tenmenjan) by matching the Chinese Characters.. ❤❤❤
Holy shit this sauce is so unique
made this tonight May 20th , absolute hit , everybody loved it
This is so clear and friendly, I'll be trying this for sure (:
Great job Mandy. Thanks for sharing. Hey, quick question. Would adding some baking soda to the beef marinade help soften the meat even more?
Keep up the good work. I love my S.U.R. Wok and use it all the time.
Happy cooking,
UB
I got the wok...and the wok is AWESOME!!!
I love all your recipes!!! I will make this tonight
Are we gonna talk about how adorable the fox pepper grinder is or nah.
Hi Made this tonight for tea the pork was delicious will be making again and again thankyou xx
It looks tender and l love it. Will cook it soon. Thank you for your nice video presentation!
Lovely recipe Mandy. Does that marinade work with larger portions of protein?
Just adjust the marinate ingredients accordingly for larger portions of protein. It doesn't have to be exact.
Thankyou for the recipe
looks scrumptious Mandy!!!....Happy New Year! 🥳🎉
I am so grateful for your channel... 🙏
Excellent video
Hi Mandy, Intersting marinating of the meat. Its going to be tried. Stay safe
Just cooked it tasted great maybe a little less 5 spice
Thanks for the recipe. I’ll be making this tonight!!
I am so happy i found your channel
Such a simple recipe! Looks so good!❤️❤️😍
Oyster sauce in a jar? All my problems have just been solved! Thank you Mandy!!
Or in a pressed bottle
Thats looks so good I can't wait to try it. love the channel you are the best.
You have so many great tips! Did you train as a chef?
Most Chinese girls in China esp from the rural areas have to help in the kitchen from young and so pick up cooking skills.
Healthy, easy to make , and not expensive. I would use less salt.
Thank you so much for teaching me new techniques!
My stir fry has always been just decent at best. I will definitely give this a try!
Looks delicious I will try it thank you and May God Bless 🙏
Can you please do the marinated pork and beans reccipe?
I"m in Hobaert but it was a fantastic!!!!!
MUCH better than bland recipes online..
Thank yiou
Simple is good,simple is better,it makes you eat more rice
Thanks ❤👍
You're such.a cute & chipper kid! Oh, you're a very good cook also, young lady!
I am such a fan. Quick question, to anybody really, how long can you put the pork aside? Do I need to use it immediately when making or can I mix the pork few hours ahead of time? Thaaaaaank you!
I made this with chicken tonight. You can definitely marinate the sliced meat a couple of hours before cooking and it will still turn out tender and juicy.
What is this called in most Chinese restaurants?
Thank you so much for your recipe 😊
THANKYOU🌹. I found this method on your Kung Pow Chicken video, and didn't know we could use it on Pork!! 😁❤️
do you have a meat recipe that uses baking soda, I have to add the baking soda to my diet.
Looks simply smashing to me.
Thank you very much! This peppered pork looks tasty for hot & spicy fans!🥰👍🏽❤️
Mandy i love ur videos & ur laughters
What is the tjenmingsamg saus u added while sirfrying the pork
It looks so yummy!!
Souped up recipes all the way from Zimbabwe, Africa! Always add soy sauce!
Mandy u are the best 👌
Thanks for the video
How long do you marinate the pork?
The pork can be marinated a couple of hours before cooking. As long as you added all the marinate ingredients, it will still turn out tender and juicy.
Nice recipe.
Why don't you write a shopping list for us so that we never miss anything.
Yummy looks delicious
Hi Mandy..love your recipes.
I couldnt gin tian mian jiang any where..should l use something else and do l saute the same way?
Thank you
Do you have a cookbook?
Can u add corn starch and let sit for a few days or should it be right before cooking?
There's no need to marinate overnight. I marinated the thinly sliced chicken (I didn't have pork) a couple of hours before cooking it, and it still came out tender and soft.
好吃
you are great
Help! I've used Mandy's recipes before with great success but I can't seem to tenderise beef.
I buy stir-fry beef from Tesco (England) and have tried using the velveting and the baking soda method but none seems to work for me. The beef end up being really chewy. Any suggestions or ideas?
Can you use anything besides cornstarch to velvet the meat? Like cassava flour?
I've never tried cassava flour so I can't answer your question. But the cornstarch with a little pinch of baking soda is enough to marinate the meat.
I've known a few Chinese girls. They often adopted names like Debbie, Suzie, Mindi, Cindy, Katie, Amie, you get the drift. I had a good friend named Peter. But, his real name was Wei Ping. I am curious as to why the girls choose such names. Could you enlighten me, please?
Easier to call and remember .
Hey Mandy, I always thought the trick was to use baking soda. Is this not true?
For really tough meat, only a little does the trick , otherwise meat becomes mushy and it does has a certain taste when added too much .
THANKS,. :)
What about adding a little baking soda?
Yes, just a tiny pinch of baking soda to the cornstarch.
That yellow-label jar towards the end, What is that called in English? In case I'm near the Oriental grocer...thank you.
TBH, you don't really need this sauce. I cooked it without it and it still turned out delicious.
Can I use tapioca starch instead of corn starch in the marinade?
Both can be used as long as it is starch . However each kind of starch in the grocery shop has its own benefits and down sides. Check online for comparison. For Chinese cooking , corn starch is the more stable starch when in high temperature boiling . Nonetheless , tapioca starch is also widely used too if you cannot get corn starch
测试
yummy 👍
Hate pork, but great technique, thnx
Why hate? Ever ate 🥓 bacon? Asians and Europeans eat pork heavily.
Does velveting work with frozen and then thawed out tofu?
No. Tofu is different. You want the outside to firm up and change texture. And you want it to soak up the flavours.
How is it I cat print this recipe ,
How to make it tender?
Wow She Can Really Cook. That's The Reason I SUBSCRIBED A Long Time Ago. But I WISH She Would Give Alternative Vegetable Mesurements. One Time I Followed To The Point. It Tasted Aweful. I Believe It Was The Powered Garlic And The Ginger Paste I Used. I Did Use The Same Soy Sauce Because I Didn't Have The Lite One.
What peppers are those?
You can use any kind of green peppers as long as you can take the spice level.
¡ Hello , Mandy! Would you write the Sauce you used to mix with the meat! ¿ Tian Mían ,what? Spell it, please! Thanks
recipe is in the description down below the video
Could Hoisin sauce be substituted for the Tian Mian sauce?
yes
@@SoupedUpRecipes thank you. good to hear.
Most of these oriental presentations that I watch are horrible. Really well done. I do want to try this, and that is something that rarely happens. THANKS!
I've noticed chinese stir fry meat is tender and succulent when fresh but even by the time it cools or the next day its not the same.
Same as if you were to buy it from a Chinese restaurant leftovers never taste as good as the day you buy it
@@janish3059 My point was kind of the temperature change over the "life of the eal" all affect protein and starch changing taste and texture.
Chinese cooking is meant to be eaten fresh except for stew .
Everything tastes better when freshly cooked versus reheated later.
@@janish3059 Are you serious. Leftovers is the best
How do you feel about sesame oil in place of the pork fat or vegetable oil for stir-fry? I love sesame oil not just for the flavor, but the aroma is so wonderful!
It’s a big strong tasting and burns easily not suitable for stir frying in high temperature . Suggest drip in a little at the close of cooking . Some cooking does use sesame oil a lot esp dishes in confinement food , to warm up the body and also widely use in Hakka cuisine and Korean cooking. I think little bit of sesame oil will go a long way as it is too heaty for the body if consumed frequently
Sesame oil is mainly a seasoning ingredient, not for sauteing meat.
Ah, I've tried velveting before but I forgot the egg white.
You don't need the egg white. Cornstarch with a tiny pinch of baking soda is more than enough.
Do you need the Chinese cooking wine?
You absolutely need the Chinese cooking wine.
Absolutely fantastic, I'd eat at your house every day if I could. 🙃😉🥰
Use vegetable oil if you don't like meat?
Simple recipes with awesome results are my favorites! Thank you!
You are my reason to start cooking Chinese food at home! So simple and easy and yet the outcome is so much different and better than expected.
I have been velveting my chicken now thanks to this channel and it has made my stir fry dishes so much better. Thank you Mandy!
Aways a great recipes Mandy. When i hear you say "Hello Everyoneee" you make me smile 😀
hi mandy,
I cooked this for me and my family tonight - everybody loved it!😀 we make one of your recepies at least once a week. thanks for sharing them with us!
LOOKING GOOD 🔪🧄🥬🧉🐷🍲 👍 YUM YUM THNX ♥️ SUPER DELICIOUS HEARTY 👌🙏 HPYNY 23 🎆💥👏🎈🎊 HULLO
Typo in the title :)
🎉 Happy New Year, Mandy!
Pork, peppers and rice... what's NOT to love?! 😋