1Tbspcooking oil (suitable for high heat)like avocado oil, 菜籽油，15克
Add ingredients up to white pepper, and stir vigorously until liquids are fully absorbed. Add corn starch, and stir still fully dissolved and each strip is coated. Add oil, and toss to combine. Let marinate for 10-15 minutes.腌肉：将肉丝，生抽，老抽，绍兴，盐，胡椒抓匀至水分全部吸收。加入淀粉，再次抓匀。最后洒上油，略微搅拌。
Heat carbon steel wok to 300°F / 150°C (Duxtop induction 5.5). Add 1 Tbsp of cooking oil. When the oil is heated, add marinated meat strips, and minced ginger. Cook, stirring continuously until the surface is no longer pink.将碳钢炒锅少至150°，加入菜籽油。油温升起后，加入腌制好的肉丝和姜末。不停翻炒至肉丝断生。
Add garlic. Turn the heat up to high 450°F / 230°F. Add sliced peppers. Stir fry, tossing continuously, until the peppers are cooked. Add salt, soy sauce, and sugar. Stir to combine. Drizzle Chinkiang vinegar down the sides of the pan. Toss continuously until fully combined, about 15 seconds.加入蒜末，油温升到高温（230°）。加入尖椒丝，不停翻炒至断生。开始调味：加入生抽，盐，糖，并且翻炒均匀。将香醋从锅边淋入，翻炒至醋酸味挥发即可出锅装盘。
A carbon steel wok is essential to high quality Chinese stir fry: tender meats, crisp veggies, and elusive wok hei 锅气. If you have an electric range at home, I recommend using a portable induction burner for higher temperature, instant heat response, and better energy efficiency.It's important to use a neutral cooking oil with a high smoke point (i.e. NOT olive oil). My preference is avocado oil.