Pork and Pepper Stir-fry (辣椒小炒肉) by: Sarah 0 Comments Jump to Recipe Posted:11/19/2021Updated:11/16/2021 This pork and pepper stir-fry recipe is a fast, easy dish to put together with any cut of pork shoulder or pork loin (or even an odd pork chop!).  We like to use long hot green peppers, but you can also use anaheim peppers or even cubanelle peppers if you prefer less heat.  Our Love of Long Hot Green Peppers You’ll see long hot green peppers in many of our recipes, like our Beef and Pepper Stir-fry, Egg & Pepper Stir-fry, Salt and Pepper Tofu, and Tiger Skin Peppers.  We almost always have these peppers in our refrigerator, and I’ve been eating them for as long as I can remember!  Long hots are widely available here in the Northeast, even in regular supermarkets.I have seen them labeled, “long hot green peppers,” “Italian long hot peppers,” and “Italian sweet chili peppers.” My sister actually includes them in her Philly-style Italian Pork Sandwich recipe.  We like them because they’re fresh and crunchy, have a good medium heat level, and they have thin skin that doesn’t become tough or peel off the pepper after cooking (as can sometimes happen with say, Holland chilies).  While these peppers are generally mild or middle-of-the-road when it comes to spice (much less hot than a jalapeño), they CAN pack a surprising punch of heat.We find that it’s a bit of a mixed bag.

Sometimes you can get

Read More