Pork with Carrots and Peppers
Brighten up your dinner table with this flavorful and colorful Pork with Carrots and Peppers recipe—a quick and satisfying stir-fry that’s as appealing to the eyes as it is to the taste buds. Tender strips of pork are perfectly seared and combined with vibrant matchstick carrots, sweet bell peppers, and a rich, savory-sweet sauce made from soy sauce, honey, and a touch of cornstarch for a glossy finish. Enhanced by the subtle aromatics of garlic and green onions, this dish comes together in just 35 minutes, making it an ideal weeknight dinner option. Serve it over fluffy steamed rice or your favorite noodles for a wholesome, restaurant-quality meal at home. Perfect for lovers of quick stir-fry recipes, it’s a great way to add a generous helping of protein and vegetables to your plate!
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Recipe Information
Ingredients
- 500 grams Pork tenderloin
- 2 medium Carrots
- 2 medium Bell peppers (red and yellow)
- 3 cloves Garlic
- 3 tablespoons Soy sauce
- 1 tablespoon Honey
- 1 tablespoon Cornstarch
- 3 tablespoons Water
- 2 tablespoons Vegetable oil
- 2 stalks Green onions
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
Instructions
Slice the pork tenderloin into thin strips and season with salt and black pepper. Set aside.
Peel the carrots and slice them into thin matchstick-sized pieces. Core and slice the bell peppers into thin strips. Mince the garlic and finely chop the green onions.
In a small bowl, whisk together soy sauce, honey, cornstarch, and water to create a sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the pork strips and stir-fry for 5-6 minutes until browned and cooked through. Remove the pork from the skillet and set it aside.
Heat the remaining 1 tablespoon of vegetable oil in the same skillet. Add the carrots and cook for 3 minutes, stirring frequently. Then, add the bell peppers and garlic, and stir-fry for another 3-4 minutes, until the vegetables are tender-crisp.
Return the cooked pork to the skillet and pour in the prepared sauce. Stir everything together, letting the sauce thicken as it coats the pork and vegetables. Cook for an additional 2-3 minutes.
Remove the skillet from the heat and sprinkle the green onions on top. Serve hot with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3013 mg | 131% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 34.6 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1235 mg | 26% | |
*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.
