Sautéed Shredded Pork with Green Pepper and Potato

The summer in Northern China is very hot, and the hot weather always gives me a poor appetite. But  every time my Mum makes Sautéed Shredded Pork with Green Pepper and Potato, I would have one more bowl of rice to go with the dish. I remember when I was still a little girl, once I got sick and had to have a drip at the hospital. At noon, my Mum brought me a lunch box. When she opened it, the nice smell suddenly gave me a good appetite, and that was Sautéed Shredded Pork with Green Pepper and Potato.


Sautéed Shredded Pork with Green Pepper and Potato


(serves 2)

100g pork
200g potato
2 green pepper
1/2 spring onion
1 tsp sweet soy bean sauce
1 tsp dark soy sauce
1 tbsp light soy sauce
1 tsp cornflour
1 tsp salt
1 tbsp cooking wine
cooking oil


  1. Cut the pork into thin shreds, place in a bowl, add 1/3 tsp of salt, cornflour and cooking wine. Mix well to marinate.
  2. Peel off the skin of the potato, cut into thin shreds, rinse with cold water twice. Place the potato shreds in a bowl, cover with cold water. Cut the green peppers into thin shreds. Cut the spring onion into small sections.
  3. Heat up a wok with 3 tbsp of cooking oil over strong heat. When the oil is hot (about 100℃ – 120℃), put the spring onion in, stir. Put the pork shreds in to stir-fry. When the pork shreds change colour, add sweet soy bean sauce, dark and light soy sauce, mix well.
  4. Drain the water from the potato, add into the wok and stir for about 1 minute. Put the green pepper shreds in, stir. Add the remaining salt and 3 tbsp of water, stir-fry for about 5 minutes. Take out and ready to serve.

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