Description
Japanese versions typically use 'beef' and 'bamboo shoots' flavored with sweet oyster sauce. In authentic China, it is strictly 'pork' and 'green bell peppers', stir-fried simply with salt and soy sauce to highlight the fresh crunch.
Restaurants serving Qing Jiao Rou Si (Pepper and Pork Shreds Stir-fry)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [Authentic Recipe]
- Julienne lean pork with the grain into matchsticks (Rou Si). Marinate with salt, pepper, wine, soy, then coat with egg white, starch, and oil.
- Julienne green bell peppers (Qing Jiao) to the EXACT same thickness and length as the meat. (*Authentic versions NEVER use bamboo shoots).
- Heat generous oil, flash-fry the pork at medium temp, stirring to separate. Remove the instant it turns white (locks in tenderness).
- Leave a little oil, fry julienned scallion and ginger for aroma.
- Toss in peppers, blast on high heat briefly, and return the pork.
- Season simply with salt, a dash of soy, and chicken bouillon (Ji Jing). Toss for seconds to ensure the peppers remain perfectly crunchy, and serve.
Learn more Spice, substitutes, tips
Key spices
Fresh grassy aroma of peppers、Pork fat umami
Substitutes at Japanese supermarkets
Japanese Chinjao Rosu sauce packets (but too sweet/thick)
Pairing
White Rice / Egg Soup
Trivia
[Trivia] 'Qing Jiao' means green pepper, 'Rou Si' means shredded pork. In Chinese, 'Rou' (Meat) default translates strictly to 'Pork'. If beef is used, it MUST be specified as 'Qing Jiao Niu Rou Si'.
Eating tips & etiquette
[Unique Eating] Unlike the thick, goopy oyster sauce glaze in Japan, the authentic dish has zero liquid and is dry-tossed. You experience the crisp snap of the peppers and the silkiness of the pork simultaneously.
Allergen
Pork, Wheat, Soybeans, Eggs