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Tender slices of pork are seared until lightly caramelized, tossed with crisp peppers and onions in a glossy savory sauce that clings to every bite. My pork and pepper stir fry delivers that irresistible aroma that makes you rush to the table and heap spoonfuls over steaming hot rice. It’s quick and comforting, the kind of dish you’ll crave again the very next day.

Pork and Pepper Stir Fry

By Maggie Zhu
4.78 from 9 votes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Tender slices of pork are seared until lightly caramelized, tossed with crisp peppers and onions in a glossy savory sauce that clings to every bite. My pork and pepper stir fry delivers that irresistible aroma that makes you rush to the table and heap spoonfuls over steaming hot rice. It’s quick and comforting, the kind of dish you’ll crave again the very next day.

Ingredients

  • 1 lb pork tenderloin , sliced against the grain into 1/8” pieces

Marinade

  • 1 tablespoon Shaoxing wine
  • 1/4 teaspoon salt
  • 2 teaspoons cornstarch

Sauce

  • 1/4 cup chicken stock
  • 2 tablespoons soy sauce
  • 2 teaspoons dark soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon ground black pepper

Stir fry

  • 2 tablespoons peanut oil (or vegetable oil)
  • 3 cloves garlic , minced
  • 1/2 yellow onion , sliced
  • 1 bell pepper , sliced
  • 1 teaspoon toasted sesame oil
US Customary - Metric

Instructions

  • Combine the pork with all the marinade ingredients in a medium-sized bowl. Mix well. Marinate for 15 minutes while preparing the rest of the ingredients.
  • Mix all the sauce ingredients together in a small bowl.
  • Heat 1 tablespoon of oil in a wok or large non-stick skillet over high heat until smoking. Spread the pork with minimal overlap, cooking in two batches if needed. Let cook for 1 minute without moving, until the bottom turns golden. Flip to cook the other side for 30 seconds, until just cooked through. Transfer the pork to a large plate.
  • Add the remaining 1 tablespoon oil 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 of seconds. Turn off the heat and drizzle in the sesame oil. Toss again to mix. Transfer everything to a large plate. Serve hot as a main dish.

Notes

  1. To make the dish gluten-free: Use tamari to replace soy sauce and dark soy sauce. And use dry sherry instead of Shaoxing wine.

Nutrition

Serving: 1serving, Calories: 227kcal, Carbohydrates: 9g, Protein: 23.1g, Fat: 11g, Saturated Fat: 2.3g, Cholesterol: 61mg, Sodium: 840mg, Potassium: 460mg, Fiber: 0.9g, Sugar: 5.4g, Calcium: 19mg, Iron: 1mg