Pork and Pepper Stir-Fry

5 from 5 votes
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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}

Pork Stir Fry with Pepper served on one plate with rice

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.

Pork Stir Fry with Pepper in Cast Iron Pan

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.

  1. 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!

Pork Stir Fry with Pepper served on two plates with rice

More Asian stir fry recipes

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.

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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. #pork #pepper #stirfry #recipes #dinner

Asian Pork Stir Fry with Peppers

5 from 5 votes
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.
Course: Main
Cuisine: Chinese
Keyword: home style
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 2 to 4 servings

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

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

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.

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
Did You Make This Recipe?Don't forget the last step! Tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!
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. #pork #pepper #stirfry #recipes #dinner

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Reader Questions and Reviews

  1. danielle wolter says:

    I love the simplicity of this dish. There’s a reason it’s what people eat every day – it’s simple, healthier and tasty! Stir fry is really one of my favorite things to make. You can get a dish on the table in just a matter of minutes!

    • Thomas says:

      As Maggie’s official taste-tester and primary beneficiary of such simple and tasty dishes, I couldn’t agree more. 🙂 Thanks for stopping by!

  2. Ette says:

    Where is the onion? And is the amount of the marinade right? Greetings from Germany

    • Maggie says:

      Hi Ette, sorry about the mistake. I just added the onion to the recipe. Yes, the amount of the marinade is correct.

  3. Mark says:

    5 stars
    Hello,

    This was my first Chinese recipe that I tried!
    I really want to try out more! This is a great site and sadly I do not have paypal else I’d instant buy the book.

    Thanks a lot for sharing these recipes in a easy way. I will try to cook one of your recipes once or twice a week and learn the ones I like!

    Power to the wok! My ony worry was that I would be left with a lot of oil from stir frying but this is not the case at all. Great recipe tastes good and I love it thank you so much,

    xiexie.

  4. Boni sosa says:

    It is really easy and delicious my family love it
    Pork stir fry

  5. Marjorie Kelly says:

    5 stars
    Just a thumbs up for the marinating and velveting technique for the pork, which resulted in a most authentic Chinese texture and flavour. Will use this a lot in future. I did not make the garlic sauce but used an excellent peanut/cocunut bottled sauce. Many thanks for this recipe.

  6. Deborah Nicksay says:

    5 stars
    Delicious! I used beef (sirloin) instead of pork and beef stock instead of chicken. So good. I did have a challenge though. My normally non-stick skillet was no match for the cornstarch marinated beef. It stuck like crazy!!! I had to clean the pan before cooking the vegetables. It was really, really difficult to clean. Any ideas or suggestions? Thanks. Deborah

  7. Deborah Nicksay says:

    5 stars
    On yes — I also added three dried red peppers torn in half for a bit of a kick. Perfect!

  8. bender says:

    very good recipe. simple and tastes soooo good.

  9. Patrick Freuler says:

    5 stars
    Just made this for lunch today. Very good! Simple recipe and ingredients. We tend toward spicier dishes but like some variety and this tastes great just as it. My wife commented on how good it tasted and she’s can be picky. I like to cook with lean pork loins so this recipe it perfect for that. It’s a keeper that will be added to my kitchen cook book.

  10. Dragan says:

    Replaced salt in the marinade with the black bean sauce. Love it!

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