Pork with Three Peppers Dinner
Elevate your weeknight dinner game with this vibrant and flavorful Pork with Three Peppers Dinner! Tender strips of pork are stir-fried to perfection and paired with a medley of red, yellow, and green bell peppers for a visually stunning dish bursting with color and crunch. The savory-sweet sauce, made from soy sauce, oyster sauce, and a touch of honey, adds a delicious glaze that ties everything together. Ready in just 35 minutes, this quick and easy stir-fry is perfect for busy nights and pairs wonderfully with steamed white rice for a complete and satisfying meal. A sprinkle of green onions serves as the perfect finishing touch to this family-friendly favorite!
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Recipe Information
Ingredients
- 500 grams Pork tenderloin
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 large Green bell pepper
- 3 pieces Garlic cloves
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Honey
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 stalks Green onions (optional, for garnish)
- 4 cups Cooked white rice (optional, for serving)
Instructions
Slice the pork tenderloin into thin strips, about 1/4 inch thick. Season with salt and black pepper, and set aside.
Wash and core the bell peppers. Slice them into thin strips.
Mince the garlic cloves and set aside.
In a small bowl, mix soy sauce, oyster sauce, honey, cornstarch, and water until smooth. This will be your sauce mixture.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the pork strips to the skillet and cook until they are browned and cooked through, about 5-6 minutes. Remove the pork from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
Add the sliced red, yellow, and green bell peppers to the skillet. Stir-fry for 4-5 minutes, or until the peppers are tender-crisp.
Return the cooked pork to the skillet with the peppers. Stir well to combine.
Pour the sauce mixture over the pork and peppers. Stir continuously for 2-3 minutes, allowing the sauce to thicken and evenly coat the ingredients.
Remove the skillet from the heat. Taste and adjust seasoning if needed, adding more salt or soy sauce to taste.
Optionally, sprinkle sliced green onions over the dish for garnish.
Serve hot over cooked white rice, if desired. Enjoy!
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 19.4 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 4632 mg | 201% | |
| Total Carbohydrate | 301.0 g | 109% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 28.3 g | ||
| Protein | 157.2 g | 314% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 224 mg | 17% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4121 mg | 88% | |
*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.
