Pork and Pepper Stir Fry

  4.6 – 76 reviews  

A spicy stir fry that is really simple! Adapt the spice to your personal preferences! While marinate is preferred, it is not always essential. Any type of meat you have on hand, including chicken and beef, can be used! Enjoy with sticky or basmati rice.

Prep Time: 30 mins
Cook Time: 10 mins
Additional Time: 30 mins
Total Time: 1 hr 10 mins
Servings: 4
Yield: 4 servings

Ingredients

  1. ¼ cup rice wine vinegar
  2. 2 tablespoons minced garlic
  3. 1 tablespoon brown sugar
  4. 5 tablespoons olive oil
  5. salt and pepper to taste
  6. 4 boneless pork loin chops, cut into bite sized pieces
  7. 5 tablespoons vegetable oil
  8. 3 tablespoons finely chopped fresh ginger root
  9. 1 tablespoon hot chile paste
  10. 5 tablespoons teriyaki sauce
  11. 1 green bell pepper, cut into strips
  12. 1 red bell pepper, cut into strips
  13. 1 yellow bell pepper, cut into strips
  14. salt and pepper to taste
  15. ¼ cup blanched slivered almonds
  16. 2 tablespoons chopped fresh mint

Instructions

  1. In a large bowl, mix together rice wine vinegar, garlic, brown sugar, olive oil, and salt and pepper. Stir in pork pieces, cover, and leave at room temperature for 1/2 hour.
  2. Heat a large wok over medium heat. Toast almonds in hot, dry wok until golden brown and fragrant.
  3. Heat vegetable oil in wok over medium-high heat. Stir in marinated pork pieces, ginger, and chile paste. (Discard remaining marinade.) Mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until pork is white. Stir in peppers, and continue to stir fry until most of the liquid has evaporated. Top with toasted almond slivers and fresh mint.
  4. The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts

Calories 579 kcal
Carbohydrate 18 g
Cholesterol 59 mg
Dietary Fiber 2 g
Protein 28 g
Saturated Fat 8 g
Sodium 935 mg
Sugars 10 g
Fat 45 g
Unsaturated Fat 0 g

Reviews

Thomas Mcclain
My husband and I really enjoyed this recipe. I reduced the amount of vegetable oil to 4 tablespoons, I thought 5 tablespoons was a bit too much. I reduced the amount of hot chile paste to 1/2 tablespoon, as my husband does not like too much heat in his food. I had one large green pepper, and I used that with a medium sized zucchini. I omitted the almonds and the mint. This is a keeper, I served with white rice. Next time, I may use boneless chicken instead of pork.
Ross Anderson
This was just okay. Nothing special about the sauce.
Derek Peterson
We used sweet peppers and leftover pork loin, it was excellent
Mrs. Heather Chan
Divine! Omitted chili paste, teriyaki and mint. Cooked in the marinade, I didn’t discard.
Sheila Fox
Delicious! My new favourite stir fry. We had no almonds and made our own teriyaki sauce. I sliced the pork loin roast really, really thin.
David Stanton
I added broccoli, pineapple, carrots and a drizzle of honey. Really delicious!
Jeffrey Mooney
When I made this I added 1 cup of baby carrots (quartered), 1/4 cup of chopped water chestnuts, 1/2 cup of pineapple and 1 tablespoon of Sriracha hot sauce. The sweet and the spice blended exceptionally well.
Gregory Wagner MD
Delicious. I used only 1 teaspoon of Thai chili paste – we are not hot & spicy people – and the amount of heat was perfect for us. I used All Recipes Simple Teriyaki Sauce recipe since I had none. Only used 2 tablespoons of oil for stir-frying.
Amber Mcfarland
Super tasty! Just added it to the “Go To” collection. Look forward to having again!
Daniel Preston
I used left over pork loin from the night before and so decided to forego marinating the meat beforehand. Other than that, I followed the recipe as written and my family LOVED it! Even my picky teens went back for seconds. Thank you for sharing!
Brandi Padilla
did not care for the mint,,so omitted it.
Madison Gutierrez
Very tasty. Added sliced carrot for more crunch
Brittany Haney
A few variations. We omitted the hot sauce (kids) and since we only had one pepper, we threw in some onion, broccoli and edamame.
Robin Hammond
This was excellent. We added some additional veggies, which were really well suited for the sauce. It is like a spicy teriyaki. Veggies we added were snow peas, pineapple chunks, and a small sliced sweet onion. My family thought water chestnuts would have made it even better.
Jake Ayala
This was a fantastic recipe! The entire family enjoyed eating this dish and I am so glad that I made extra servings. This dish will certainly be in the family rotation of meals. Thank you for your submission.
Christopher Bell
This was an excellent dish. very flexible. We added a few items, snow peas, mushrooms, a handful of Asian salad mix (shredded cabbage, celery and carrots). Used the chili flakes instead of paste. Since we were making for two, we used two boneless pork chops instead of four and the sauce for four. We made the teriyaki sauce one of the other reviewers had posted. It was soooooo good. We served with steamed white rice.
Justin Powell
Make sure to marinade the meat. It is so good that way.
Candice Berry
Very good. I used beef. Not exceptionally spicy
Alvin Evans
Absolutely delicious! Substituted mild chilli powder for chilli paste in the marinade. Will definitely be making again!
Miss Katrina Davis PhD
When I make it minus th chile, my young son devours it! I had garlic chili to my portion after cooking to spice it up then.
Cathy Russell
I altered the recipe because this was a quick lunch. I didn’t have all the same ingredients. I used raspberry vinegar, bok choy and a chilli sauce not paste. I halted the recipe using stir fry pork strips.

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top