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Recipe details are AI-generated from the video and may contain errors — for reference only.
Clean cutting board and knife thoroughly after cutting raw meat, and wash hands with soap to prevent cross-contamination.
Place 250g pork tenderloin on the cutting board, slice into thin slices first, then slice into thin strips along the grain.
Watch out
Keep the knife stable when slicing and hold the meat firmly to prevent slipping and cutting your hand.
Add 1 tbsp oyster sauce, 2 tsp light soy sauce, 1 tsp sugar, 1 tsp black pepper, a pinch of white pepper, 1 tsp cornstarch, 3.5 tbsp water, and 0.5 tbsp vegetable oil into the bowl with pork strips. Mix well with chopsticks until the meat absorbs liquid and becomes moist.
Watch out
Do not add too much cornstarch, otherwise the pork strips will easily stick together in clumps when stir-frying.
In another small bowl, mix 5.5 tbsp black pepper sauce, 3 tsp sugar, and 2 tsp dark vinegar (or Worcestershire sauce) thoroughly with a spoon and set aside.
Watch out
The stir-frying process is very fast, so mix the sauce ingredients in advance
otherwise, adding them individually will result in uneven coating
Bring about 1.5L of water to a rolling boil in a pot over high heat, drop in a splash of oil. Add 250g spaghetti and press into the water with tongs, boiling for exactly 5 minutes.
local_fire_departmentHigh heat, about 5 minsWatch out
Strictly limit pasta boiling time to 5 minutes (undercooked/hard state). Overcooked pasta will absorb too much water and turn mushy during stir-frying.
Immediately drain the pasta into a mesh strainer and rinse under cold tap water to cool down rapidly. Drain excess water, then drizzle 0.5 tbsp vegetable oil and toss with chopsticks to prevent sticking. Be sure to reserve the hot boiling pasta water in the pot.
Watch out
Rinsing with cold water stops the cooking process immediately
tossing with oil is crucial to prevent the noodles from clumping
Remove seeds from 0.5 onion, 0.5 red bell pepper, 0.5 green bell pepper, and 0.5 yellow bell pepper, then slice them evenly into thin strips and place on a plate.
Watch out
Slice vegetables to a similar thickness as the pork strips for even cooking heat.
Hot oil may splatter when adding meat; introduce the pork carefully to avoid oil burns.
Heat wok over high heat and add 1 tbsp vegetable oil until smoking hot. Add half the marinated pork strips (approx. 125g; fry in two batches for better wok hei) and stir-fry rapidly with spatula until half cooked and surfaces turn pale.
local_fire_departmentHigh heat, about 1 minWatch out
Home stoves have limited heat output
do not cook all ingredients at once—fry in batches to ensure maximum wok hei
Maintain high heat, add half portion of sliced onions, red, green, and yellow bell peppers. Stir-fry rapidly with the pork strips until vegetables are fragrant and slightly softened.
local_fire_departmentHigh heat, about 30 secsWatch out
Do not stir-fry vegetables too long, otherwise they will release water, get soggy, and lose crispness.
Add half portion of cooked pasta (approx. 125g) and drizzle 3.5 tbsp prepared black pepper sauce mix. Constantly stir, toss, and separate the pasta strands rapidly with chopsticks.
local_fire_departmentHigh heat, about 20 secsWatch out
Use chopsticks to toss pasta rapidly after adding sauce to prevent sauce from pooling in one spot.
Splashing liquid into a hot wok creates intense hot steam; keep hands and face at a safe distance to prevent steam burns.
Keep high heat, ladle 1 tbsp hot boiling pasta water and splash along the sizzling wok side. Use the instant hot steam to toss the pasta rapidly until all liquid and sauce are fully absorbed into the strands, making them glossy, springy, and full of wok hei.
local_fire_departmentVery high heat, about 1 minWatch out
The added pasta water must be piping hot/boiling. Adding cold water lowers the wok temperature, losing wok hei and making pasta soggy.
Turn off heat, taste a small bite to check seasoning, then transfer the hot stir-fried black pepper pork spaghetti onto a serving plate and enjoy immediately. (Repeat steps 7 to 10 for the second batch).
Watch out
Stir-fried pasta relies on scorching wok hei
serve immediately while steaming hot for the best flavor
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