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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Asian Pork Stir Fry with Peppers

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 to replace light soy sauce.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Main
Cuisine: Chinese
Servings: 3 to 4 servings
Calories: 380kcal
Author: Maggie Zhu

Ingredients

  • Marinade
  • 1 lbs (450g) pork loin , cut into 1/4-inch (5-mm) slices
  • 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 (*Footnote 1) (Optional)
  • 1 tablespoon sugar
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 2 teaspoons cornstarch
  • Stir fry
  • 2 tablespoons peanut oil (or vegetable oil)
  • 1 teaspoon minced ginger
  • 3 cloves garlic , minced
  • 1/4 onion , sliced
  • 1 bell pepper , chopped

Instructions

  • Combine all the ingredients under “Marinade” in a medium-sized bowl. Mix well and marinate for 10 to 15 minutes.
  • 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 big plate.
  • Add the remaining 1 tablespoon oil, ginger, and garlic. Stir a few times. 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 big 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: 4g | 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