Stir-Fry Pork & Peppers

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Servings: 4 Difficulty: Advanced
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A savory and vibrant stir-fry featuring tender pork and crisp vegetables in a savory five-spice sauce
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This classic Chinese-style stir-fry delivers a perfect balance of savory, aromatic, and slightly sweet flavors. Tender strips of pork tenderloin are marinated in a blend of five-spice powder, sherry, and soy sauce, ensuring every bite is packed with depth. The dish is brought to life with the crunch of bell peppers, the earthiness of mushrooms, and the subtle sweetness of water chestnuts. Quick to cook and easy to assemble, it’s an excellent choice for weeknight dinners or meal prep. Serve over steamed rice for a comforting, restaurant-quality meal at home.

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Stir-Fry Pork & Peppers

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 320

Description

This classic Chinese-style stir-fry delivers a perfect balance of savory, aromatic, and slightly sweet flavors. Tender strips of pork tenderloin are marinated in a blend of five-spice powder, sherry, and soy sauce, ensuring every bite is packed with depth. The dish is brought to life with the crunch of bell peppers, the earthiness of mushrooms, and the subtle sweetness of water chestnuts. Quick to cook and easy to assemble, it's an excellent choice for weeknight dinners or meal prep. Serve over steamed rice for a comforting, restaurant-quality meal at home.

Ingredients

Directions

  1. In a bowl, combine Five Spice Powder, sherry, soy sauce, crushed garlic, and minced ginger to create the marinade.
  2. Add the pork strips to the bowl, stir well to coat evenly, and let marinate for 30 minutes.
  3. While the pork marinates, cut the onions into eighths and separate them into layers.
  4. Drain the pork from the marinade, reserving the liquid in the bowl.
  5. Heat 2 tablespoons of corn oil in a large skillet or wok over medium-high heat.
  6. Add the drained pork to the hot oil and stir-fry for about 5 minutes until browned and cooked through.
  7. Remove the pork from the skillet and set aside, keeping it warm.
  8. Add the remaining corn oil to the skillet.
  9. Add the onions, red and green bell peppers, sliced mushrooms, and water chestnuts to the skillet.
  10. Stir-fry the vegetables for 3 minutes until they are tender-crisp.
  11. Return the cooked pork to the skillet with the vegetables.
  12. In a small bowl, blend the cornstarch with the reserved marinade and 2 tablespoons of chicken stock until smooth.
  13. Pour the remaining chicken stock into the skillet and bring to a boil.
  14. Stir in the cornstarch mixture and cook for 2 minutes, stirring constantly, until the sauce thickens.
  15. Toss the pork and vegetables in the sauce to coat evenly and heat through.
  16. Garnish with leek and green onion curls if desired, and serve hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 320kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 2g10%
Cholesterol 60mg20%
Sodium 470mg20%
Total Carbohydrate 12g4%
Dietary Fiber 2g8%
Sugars 3g
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: stir fry, pork tenderloin, peppers, five spice, chinese food, quick dinner, wok, soy sauce, ginger, garlic, vegetables, water chestnuts, mushrooms, easy recipe, weeknight meal, asian cuisine, marinated pork, healthy dinner
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