Pork and Pepper Stir Fry
Pork and Pepper Stir Fry is an Asian-inspired cuisine featuring tender pork, bell peppers, and a savory sweet sauce. The dish is versatile. Allowing for ingredient swaps like chicken or tofu, and can be served over rice, noodles, or greens. Ready in under 30 minutes, it’s perfect for busy nights or entertaining.
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THIS RECIPE HOLDS A SPECIAL PLACE IN OUR WEEKLY MEAL ROTATION
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Ever since I first tried Pork and Pepper Stir Fry at a small restaurant downtown, I’ve been obsessed with recreating the perfect blend of tender pork, vibrant bell peppers, and savory sauce in my kitchen. This dish has become a staple in our household for its incredible flavors, simplicity, and quick preparation time.
The magic of this stir fry lies in its fresh ingredients. I always opt for a mix of red, yellow, and green bell peppers. This adds a burst of color and varying sweetness. The savory sauce is a combination of soy sauce, Chinese cooking wine (Shao Hsing Wine), vinegar, honey, and brown sugar. It’s thickened with cornstarch dissolved in water, known as “slurry”. A touch of sesame oil not only enhances the aroma but also adds subtle nuttiness.
To achieve the perfect stir-fry pork, start by thinly slicing the pork against the grain to ensure tenderness. Saute the pork over high heat until it’s just cooked through. Then set aside while you stir-fry the onion and bell pepper. Combining everything at the end, along with a savory sauce and a sprinkle of green onions, ensures that the flavors meld beautifully. One tip I always follow: make sure your pan is hot enough to sear the pork quickly, locking in the juices and flavor.
Trust me, once you try this pork stir-fry, it’ll become a go-to in your recipe collection. It’s perfect for busy weeknights or when you’re craving something delicious and satisfying. Feel free to tweak the ingredients to suit our taste, and don’t forget to leave a comment below sharing your results or any creative twists you’ve added to the dish!
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OTHER RECIPE IDEAS:
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THE INGREDIENTS
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Sauce Ingredients:
- Soy Sauce: A salty, umami-rich liquid made from fermented soybeans, essential for depth of flavor.
- Shao Hsing Wine: A Chinese rice wine that adds a fragrant, slightly sweet complexity.
- Rice Vinegar: A mild vinegar that brings a gentle tanginess to balance the sauce.
- Honey: Natural sweetener that adds a touch of sweetness and helps to caramelize the sauce.
- Sesame Oil: A nutty oil that infuses the sauce with a rich, toasty aroma.
- Slurry: A mixture of cornstarch and water used to thicken the sauce.
Pork Ingredients:
- Thin Slices of Pork Tenderloin: Lean, tender cuts of pork that cook quickly and absorb flavors well.
- Salt and Pepper: Basic seasonings that enhance the natural flavor of the pork.
- Oil for Frying: A cooking medium that ensures the pork cooks evenly and develops a nice browning.
Stir-Frying Ingredients:
- Onion: Adds a sweet and savory base flavor to the dish when sautéed.
- Bell Pepper: Provides a crunchy texture and a burst of color, along with a mild sweetness.
- Chili Oil: A spicy, flavorful oil that adds heat and an extra layer of complexity to the stir-fry.
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HOW TO MAKE IT
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Time needed: 30 minutes
STEP BY STEP
- MAKE THE SAUCE
In a measuring cup, combine soy sauce, Shao Hsing Wine (Chinese cooking wine), rice vinegar, honey, sesame oil, and slurry (a combination of cornstarch and water).
- PREP THE PORK
Cut the pork tenderloin into thin slices. Season with salt and pepper. Heat a nonstick skillet with oil over medium-high heat. Cook the pork until golden brown, remove from the pan, and set them aside.
- STIR FRY
In the same pan, add the onion and saute until tender. Then add the bell pepper and saute until crisp-tender. Add the cooked pork back into the pan. Stir the sauce and pour over the stir-fried pork. For added heat, add some chili oil. Cook until the sauce thickens, about 2 minutes.
- SERVE:
Serve over steamed rice and garnish with green onions.
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RECOMMENDED RECIPES
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Pork and Pepper Stir Fry
Equipment
- Nonstick skillet or wok
- Measuring cup
- Mixing bowls
- Spatula
- knife
- cutting board
Ingredients
FOR THE SAUCE
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/4 cup soy sauce
- 2 tablespoons Shao Hsing Wine, or Chinese cooking wine, for an alcohol-free option – use apple juice
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 teaspoon sesame oil
MAIN INGREDIENTS
- 1 pound pork tenderloin, cut into thin slices
- 2-3 tablespoons vegetable oil for frying
- 1 yellow onion, sliced
- 1 bell pepper, deseeded and cut into julienne
- 1 teaspoons chili oil, or half a teaspoon of red chili pepper flakes
Instructions
- MAKE THE SAUCE: To make the slurry, combine cornstarch and water in a small bowl, and stir until the cornstarch dissolves. In a measuring cup, combine soy sauce, Shao Hsing Wine (Chinese cooking wine), rice vinegar, brown sugar, honey, and sesame oil, then add the slurry. Stir until all ingredients are well combined.
- PREP THE PORK: Cut the pork tenderloin into thin slices. Season them with salt and pepper, and toss to coat evenly.
- COOK THE PORK: Heat the pan with oil, add the pork slices, and cook until golden brown. Remove them from the pan and set them aside.
- STIR FRYING: Use the same pan, and add more oil if needed. Saute the onion until tender. Next, add the bell pepper and cook until crisp-tender. Add the cooked pork back into the pan, and stir to combine. For a little heat, add the chili oil or red chili pepper flakes. Then pour the sauce (stir the sauce first before adding to the pan). Garnish with green onions, and serve with steamed rice or noodles.
Video
Notes
- You can serve your stir-fried pork with rice or egg noodles. Cook the noodles according to the package instructions and add them to your stir-fried pork.
- If you want it alcohol-free, add about 1/4 cup of apple juice to the sauce to substitute for Shao Hsing Wine (Chinese cooking wine).
- You can also add any kind of veggies you like. You can add broccoli, zucchini, carrots, or even Napa cabbage.
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GET A WEEK FREE OF MEAL-PREPPING RECIPES WITH A GROCERY LIST
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