Stir-Fried Pork Strips

Stir-Fried Pork Strips

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!

15 Minutes
Advanced
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
lean meat
200g
🥩
carrots
50g

The aromatics

🧅
chili
2 pieces
🧅
scallions
3 stalks
🧅
garlic
3 cloves

The sauce & seasonings

🧂
starch
2 tbsp
🧂
oil
3 tbsp (total)
🧂
chicken essence
1 tsp
🧂
sugar
1 tsp
🧂
light soy sauce
2 tbsp
🧂
steamed fish soy sauce
1 tbsp
🧂
dark soy sauce
1 tsp
🧂
tomato sauce
1 tbsp

Instructions

1. Step 1

Step 1
Cut the lean meat into strips or small pieces, as you prefer.

2. Step 2

Step 2
Pour starch directly onto the meat.

3. Step 3

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.

4. Step 4

Step 4
After mixing, add 2 tablespoons of oil and mix well.

5. Step 5

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.

6. Step 6

Step 6
After the second fry, take out the meat pieces and drain the excess oil.

7. Step 7

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).

8. Step 8

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).

9. Step 9

Step 9
Heat a little oil in the pan and stir-fry the scallions and garlic.

10. Step 10

Step 10
Then pour in the sauce and stir-fry.

11. Step 11

Step 11
Add the chili slices.

12. Step 12

Step 12
Add the meat pieces.

13. Step 13

Step 13
Stir-fry everything evenly, add a little oil, and serve.

14. Step 14

Step 14
The dish is ready.

15. Step 15

Step 15
The dish is ready.

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