Slice the pork tenderloin into thin strips and place in a large bowl.
Add 1 tsp baking soda and 0.5 tsp salt to 250g water. Stir until dissolved, then pour into the bowl with the pork and marinate for 15 minutes.
After 15 minutes, drain the water. Rinse the meat twice with clean water, squeeze out the excess water by hand, and pat dry using paper towels.
Add 1 tbsp cornstarch and mix thoroughly to coat the meat.
Wash and deseed the green pepper, then cut into thin strips. Slice the ginger and mince the garlic.
Mix all the sauce ingredients in a small bowl.
Add 10g oil to a non-stick skillet and heat over medium heat.
Dab a spatula with the starchy liquid coating from the meat, and place the meat into the oiled part of the pan. Once you hear sizzling, add the ginger and garlic. Stir for 5–10 seconds, then add the prepared pork strips.
Spread the meat flat in the pan and do not stir. Let it cook undisturbed for 3–5 minutes until the underside is seared and browned.
Flip and cook another 1–2 minutes until fully cooked and browned on all sides.
Add the sauce and stir well. Add the green pepper strips, stir a few times, and serve.
The size of your pan limits how much meat you can cook at once. If too much meat overlaps in the pan, it won’t brown properly and will release too much moisture, resulting in dry meat. My pan is about 8.5 inches in diameter and can handle up to 400g of meat.
Rinsing the meat twice after tenderizing with baking soda helps remove any excess soda and avoids any off-flavor.
Thorough drying with paper towels, coating with cornstarch, and laying the meat flat without stirring are all essential to achieving a good sear.
This recipe requires no heat adjustment and produces no smoke, making it suitable for electric coil stoves or kitchens with poor ventilation.
Avoid preheating an empty non-stick pan, as overheating can damage the coating or release harmful substances. Start with a cold pan and cold oil to protect your cookware.
You can substitute other meats like chicken or beef. Adjust the sauce ingredients accordingly to create different flavor profiles. For chicken thighs, you can skip the baking soda step and simply marinate with the sauce and cornstarch for 10 minutes.
Korean Spicy Flavor – 2 tbsp gochujang, 1 tsp white miso, 1 tsp sugar, 2 cloves garlic, 2 tbsp sake, 2 tbsp water.
BBQ Flavor – Mix 1 tbsp soy sauce with 1 tsp sugar for the sauce. For dry seasoning, 2 tsp chili powder, 1 tsp cumin powder, 1 tsp white sesame, 0.25 tsp MSG. Stir-fry with the sauce first, then add the dry spices and mix well before serving.
Teriyaki Flavor – 2 tbsp soy sauce, 1 tbsp sake, 1 tbsp mirin, 1 tsp sugar, 1 tsp honey.
Spicy Beef Stir-Fry Flavor – 1 tbsp soy sauce, 1 tsp oyster sauce, 1 tsp sugar, 0.25 tsp MSG, 0.25 tsp white pepper. Additionally, prepare 3 chopped pickled chilies, 2 chopped bird’s eye chilies, 20g sliced ginger, and 2 sliced garlic cloves.
You can also use store-bought sauces for a quick and tasty alternative.