Stir-Fried Pork Strips

Name: Stir-Fried Pork Strips
Prep time: 8 min
Cook time: 7 min
Total time: 15 min
Yield: 4 servings
Ingredients: lean meat; starch; oil; chili; scallions; garlic; carrots; chicken essence; sugar; light soy sauce; steamed fish soy sauce; dark soy sauce; tomato sauce

March 23, 2025 15 Minutes Advanced

Nutritional Information

420 kcal

Calories

28g

Protein

25g

Carbohydrates

24g

Fat

Recipe Hot Dishes

Crispy, savory, and bursting with flavor, this delicious stir-fried meat dish is a must-try for anyone who loves a perfect balance of texture and taste. Tender strips of lean meat are coated in a light starch mixture and double-fried for an irresistibly crispy bite. The secret? Frying at just the right oil temperature ensures the coating stays crisp while the meat remains juicy. A vibrant mix of chili, scallions, and garlic adds a bold kick, while a rich homemade sauce—blending soy sauces, sugar, tomato sauce, and aromatic spices—creates a glossy, umami-packed glaze. For extra color and crunch, toss in some carrots. Quick to prepare yet restaurant-quality, this dish is perfect for weeknight dinners or impressing guests. Serve it hot for a satisfying meal that’s crispy, saucy, and full of depth!

Ingredients

Main Ingredients

lean meat

lean meat [200g]
carrots

carrots [50g]

Secondary Ingredients

Sauce and Seasonings

starch

starch [2 tbsp]
oil

oil [3 tbsp (total)]
chicken essence

chicken essence [1 tsp]
sugar

sugar [1 tsp]
light soy sauce

light soy sauce [2 tbsp]
steamed fish soy sauce

steamed fish soy sauce [1 tbsp]
dark soy sauce

dark soy sauce [1 tsp]
tomato sauce

tomato sauce [1 tbsp]

Instructions

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Step 1

Cut the lean meat into strips or small pieces, as you prefer.

Step 2

Pour starch directly onto the meat.

Step 3

Add a little water and mix (if you prepare the starch separately, a lot of starch may be wasted, and it’s hard to control the thickness of the starch). The starch on the meat pieces should not be too thick.

Step 4

After mixing, add 2 tablespoons of oil and mix well.

Step 5

Fry in 70% hot oil. If the oil temperature is too low, the starch will fall off easily. After the first fry, take all the meat pieces out and wait for the oil temperature to rise again, then put the meat pieces back into the pot and fry again. (The purpose is to make it crisper). It’s recommended to fry the meat pieces in batches, otherwise, the oil temperature will drop suddenly and affect the frying effect.

Step 6

After the second fry, take out the meat pieces and drain the excess oil.

Step 7

Cut the chili into slices and chop the scallions and garlic (I didn’t add carrots this time, but it’s better to add some for color).

Step 8

Prepare the sauce: mix salt, pepper, starch, chicken essence, sugar, light soy sauce or steamed fish soy sauce, and a small amount of dark soy sauce. If you want a nice color, add some tomato sauce (not ketchup), then add water and mix well. (For a sweet and sour flavor, add sugar, vinegar, and tomato sauce, but don’t add any flavor enhancers).