Pork and Pepper Stir-Fry

This Asian-style pork stir fry was one of the earliest recipes that I posted on this blog, like, in the first month of blogging. Compared to many Asian takeout dishes, such as Beef Chow Fun or Kung Pao Chicken, this dish is more homestyle. It represents what we cook and eat at home most often. Of course, we all love a great Sweet and Sour Chicken or Orange Beef once in a while. But in an Asian household, we prefer to cook less sugary dishes on the average weekday, to keep our meals healthy.

Cooking notes

This simple pork stir fry is a perfect example of what we eat on a daily basis.

1. Cheap to make

The dish uses very plain ingredients – pork loin, onion, and peppers. These are widely available and economical. The recipe also uses some Asian ingredients such as soy sauce and Shaoxing wine, but you would already have them in your pantry if you cook Asian food at home.

2. Aromatics

The fresh garlic and ginger are the key ingredients that make the dish extra fragrant. If you do not have ginger root, use 1/4 teaspoon ground ginger instead. But I would not skip the fresh garlic since it gives the sauce extra flavor.

3. Marinade

You’d be surprised at what a difference 10 minutes of marinating can make. Say goodbye to plain and tough meat. Instead, your pork will turn out flavorful, juicy, and tender. The trick is to use the Shaoxing wine to boost the flavor. The cornstarch will tenderize the meat, and protect the meat from over-cooking during the stir-fry.

4. Stir fry process

It might look like a lot of trouble to transfer the cooked pork to a plate then add it back. But trust me, it’s the secret to not overcooking anything, and to getting perfect tender pork and crispy peppers.

If you’re not familiar with Asian stir fry, just remember that things happen very quickly and you should have all the ingredients ready to go.

Once you cook the pork stir fry, simply serve it over steamed rice and you’ll have a one-bowl dinner ready. It tastes so good!

More Asian stir fry recipes

• Stir Fried Ground Pork with Green Beans
• Eggplant in Garlic Sauce
• Moo Shu Pork
• Beef and Broccoli
• General Tso Tofu
• Hunan Chicken

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

Asian Pork Stir Fry with Peppers

By Maggie Zhu

4.88 from 8 votes

Prep Time: 15 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 20 minutes minutes

Servings: 2 to 4 servings

0.5x1x2x3x

Save RecipeSaved Recipe Print

Tender juicy pork, stir fried with crispy peppers and onions in a garlicky savory sauce. Not only is it so easy and fast to make, but it also makes a great weekday main dish with affordable ingredients and is loaded with nutrition. {Gluten-Free Adaptable}

To make the dish gluten free, use dry sherry to replace Shaoxing wine. Use tamari or coconut amino to replace light soy sauce.

Ingredients 

• 1 lbs (450g) pork loin , cut into 1/4-inch (5-mm) slices

Marinade

• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch
• 1/4 teaspoon salt

Sauce

• 1/4 cup chicken stock
• 2 tablespoons light soy sauce (or soy sauce)
• 1 teaspoon dark soy sauce (Optional) (*Footnote 1)
• 1 tablespoon sugar
• 1 tablespoon Shaoxing wine (or dry sherry)
• 2 teaspoons cornstarch

Stir Fry

• 2 tablespoons peanut oil (or vegetable oil)
• 1 teaspoon ginger , minced
• 3 cloves garlic , minced
• 1/4 onion , sliced
• 1 bell pepper , chopped

Cook ModePrevent your screen from going dark

Instructions

• Combine all the Marinade ingredients under in a medium-sized bowl. Add the pork and mix well. Marinate for 10 to 15 minutes. Prepare the other ingredients while the pork marinates.
• Mix all the Sauce ingredients in a small bowl.
• Heat 1 tablespoon oil in a large non-stick skillet over medium high heat until hot. Spread the pork with minimal overlapping. Cook for 45 seconds to 1 minute, until the bottom turns golden. Flip to cook the other side for 30 seconds. Transfer the pork to a large plate.
• Add the remaining 1 tablespoon oil, ginger, and garlic. Stir fry until fragrant, 20 seconds or so. Add the onion and the bell pepper. Cook and stir until starting to turn tender, 1 to 2 minutes.
• Mix the sauce again to fully dissolve the cornstarch. Pour into the pan and add back the pork. Immediately stir to mix well. The sauce will thicken very quickly, in a couple seconds. Transfer everything to a large plate.
• Serve hot over steamed rice as a main dish.

Ingredient Substitution Guide

Notes

1. The dark soy sauce adds a beautiful brown color to the dish. You can skip it if you don’t have it and it will not affect the taste of the dish.

Nutrition

Serving: 1serving, Calories: 380kcal, Carbohydrates: 10.6g, Protein: 32g, Fat: 22.7g, Saturated Fat: 7.1g, Cholesterol: 91mg, Sodium: 571mg, Fiber: 0.6g, Sugar: 4.7g, Calcium: 31mg, Iron: 1mg

Have a question or feedback? Add a Comment

Did you make this? I want to see! Tag @OmnivoresCookbook on Instagram, and rate the recipe below.