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
- ¼ cup rice wine vinegar
- 2 tablespoons minced garlic
- 1 tablespoon brown sugar
- 5 tablespoons olive oil
- salt and pepper to taste
- 4 boneless pork loin chops, cut into bite sized pieces
- 5 tablespoons vegetable oil
- 3 tablespoons finely chopped fresh ginger root
- 1 tablespoon hot chile paste
- 5 tablespoons teriyaki sauce
- 1 green bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- salt and pepper to taste
- ¼ cup blanched slivered almonds
- 2 tablespoons chopped fresh mint
Instructions
- 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.
- Heat a large wok over medium heat. Toast almonds in hot, dry wok until golden brown and fragrant.
- 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.
- 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
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.
This was just okay. Nothing special about the sauce.
We used sweet peppers and leftover pork loin, it was excellent
Divine! Omitted chili paste, teriyaki and mint. Cooked in the marinade, I didn’t discard.
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.
I added broccoli, pineapple, carrots and a drizzle of honey. Really delicious!
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.
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.
Super tasty! Just added it to the “Go To” collection. Look forward to having again!
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!
did not care for the mint,,so omitted it.
Very tasty. Added sliced carrot for more crunch
A few variations. We omitted the hot sauce (kids) and since we only had one pepper, we threw in some onion, broccoli and edamame.
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.
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.
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.
Make sure to marinade the meat. It is so good that way.
Very good. I used beef. Not exceptionally spicy
Absolutely delicious! Substituted mild chilli powder for chilli paste in the marinade. Will definitely be making again!
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.
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.