This is a simple, but highly popular dish. There is hardly a restaurant that doesn't offer it and none that couldn't make it if they were willing. In healthier times, I often made it myself.
农家小炒肉 (nóng jiā xiǎo chǎo ròu) or 青椒肉片 (qīng jiāo ròu piàn). The first means 'Farmhouse Stir-Fried Pork; the second, more descriptively means 'Green Chilli Pork Slices'. The dish originated in Hunan, our northern neighbouring province where I first tried it. Being Hunanese it is fiery hot. There are red chillies in there, too.
