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