I’ve said it before and I’ll say it again… I love stir fry. It’s so simple! Fresh vegetables, tender meat and delicious sauce. What could be better? I’m always trying new recipes. I don’t mean looking them up, I mean coming up with them myself. I’ve made so many stir fry dinners that it’s almost second nature now.
Quite often Sam’s Club will have one of those huge pork loins on sale. I’ll cut that into two roasts, several meals of pork chops, and two packages of stir fry strips. Recently the grocery store had beautiful bags of those colorful small sweet peppers. They are always perfect with a dish like this!
Aside from all the vegetable chopping, you’ll spend less than 20 minutes on dinner and everyone will love it. At least they do here! Here’s the most recent recipe I’ve developed and we devoured it. Do you have a favorite stir fry?
Peppered Pork Stir Fry with Sweet Peppers
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- 2 tablespoons of canola oil
- 1/2 pound of pork loin cut into thin strips
- Fresh ground black pepper
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon black vinegar
- 3/4 cup chicken broth
- 3 tablespoons oyster sauce
- 2 tablespoons sesame oil
- 2 teaspoons soy sauce
- 4 cloves minced garlic about 2 teaspoons
- 2 teaspoons freshly grated ginger
- 1 pound sweet peppers chopped
- 1/2 pound fresh snow peas
- 1 medium white or yellow onion chopped
- 8 oz can sliced water chestnuts drained
- Place meat into a bowl and season generously with freshly ground black pepper. Mix cornstarch with soy sauce and black vinegar until completely combined. Pour mixture over the meat and mix it with a spoon to coat. Set aside to marinate.
- For the sauce combine the broth, oyster sauce, sesame oil, and soy sauce in a bowl. Whisk to combine and set aside.
- Heat wok over medium high heat. Add canola oil and heat until shimmering but not smoking. Stir fry meat in oil until no longer pink. Remove meat and set aside.
- Add garlic, ginger, sweet peppers, snow peas and onions to hot wok. Stir fry until tender crisp, about 2-3 minutes. Add water chestnuts and stir fry 1-2 minutes more.
- Add meat to the vegetable and stir to combine. Pour sauce mixture into the pan and bring to a boil. Stir occasionally until sauce has thickened.
- Serve over your favorite rice or noodles.
Expert Tips & FAQs
Polyunsaturated Fat 4.4 g
Monounsaturated Fat 6.8 g
Cholesterol 36.6 mg
Sodium 544.4 mg
Potassium 737.6 mg
Total Carbohydrate 24.3 g
Dietary Fiber 3.9 g
Sugars 3.5 g
Protein 16.0 g
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Is this like a sweet and sour sauce. It looks very good but wanted to ask first.
Amanda Formaro says
No, not like sweet and sour :) it’s savory
Going to make this for dinner tonight. Just making a few small veggie substitutions. Taylor requested stir-fry and I knew you had a bunch on your blog.
I really need to make stir-fry more often! After seeing this gorgeous meal… I am thinking that will hit my meal plan for next week!
Brenda @ a farmgirl's dabbles says
This definitely looks like flavors my family would like – thank you!!
I LOVE stir-fry as well! This look deliciousss!
Heather | Farmgirl Gourmet says
Looks incredibly delish Amanda!! Love it!
Thank you Heather!
Lana @ Never Enough Thyme says
Another great stir-fry, Amanda! I enjoy them, too. Especially on busy nights when I need to get dinner on the table quickly. Printing this one out to add to my menu for this week.
I hope you like it Lana!
ooo that looks so good! I always love your stir-fry recipes! Love the plate too!
Thanks Angie! Stir fries rock :)
Renee - Kudos Kitchen says
This sounds (and looks) great! I love stir fry too! I’ve never heard of black vinegar however. Very interesting!
Renee – the first time I heard of black vinegar was from Jaden’s blog. Been using it ever since :)
This looks fantastic. Is there any alternative cut of pork you would use for this is loin isn’t available?
You can use pork tenderloin too, but it’s more expensive. That’s why I use pork loin :)
Robyn | Add a Pinch says
This looks like love on a plate!!! Gorgeous!