Pork and Peppers Stir Fry
Bursting with vibrant colors and irresistible flavor, this Pork and Peppers Stir Fry is a quick and easy dinner that’s as satisfying as it is healthy. Tender strips of pork tenderloin are seared to perfection and tossed with a medley of red, green, and yellow bell peppers for a dish that’s visually stunning and nutrient-packed. The savory stir-fry sauce, made with soy sauce, oyster sauce, rice vinegar, and a hint of sesame oil, adds a rich umami depth that ties everything together. With aromatic garlic and ginger elevating the dish, this 35-minute recipe is perfect for busy weeknights yet impressive enough for entertaining. Serve this stir-fry over steamed rice or noodles and finish with a sprinkle of sesame seeds for a delightful crunch. Perfect for fans of quick stir-fry dinners and vibrant, wholesome meals!
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Recipe Information
Ingredients
- 500 grams pork tenderloin
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large yellow bell pepper
- 3 cloves garlic
- 1 inch piece ginger
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 3 tablespoons chicken broth
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 3 stalks green onions
- 1 tablespoon sesame seeds
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Slice the pork tenderloin into thin strips, about 2 inches long. Season with salt and black pepper. Set aside.
Cut the red, green, and yellow bell peppers into thin strips. Mince the garlic and ginger. Set aside.
In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, cornstarch, chicken broth, and sesame oil to make the stir-fry sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the pork strips and stir-fry for 3–4 minutes, until the pork is browned and cooked through. Remove the pork from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Stir in the minced garlic and ginger, cooking for about 30 seconds until fragrant.
Add the bell peppers to the wok and stir-fry for 4–5 minutes, until they are slightly tender but still crisp. Stir frequently to prevent burning.
Return the cooked pork to the wok and toss to combine with the vegetables.
Pour the prepared stir-fry sauce over the pork and vegetables. Mix well and cook for 2–3 minutes, allowing the sauce to thicken and coat the ingredients evenly.
Slice the green onions into 1-inch pieces and add them to the wok. Stir to combine. Remove the wok from heat.
Garnish the stir-fry with sesame seeds before serving. Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1350 mg | 59% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.1 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 962 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
