Chinese: Stir-Fry Pork & Peppers

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Servings: 4 Difficulty: Advanced
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A quick, savory stir-fry with tender pork, crisp peppers, and aromatic five-spice sauce.
Chinese: Stir-Fry Pork & Peppers recipe image

This classic Chinese stir-fry delivers bold, savory flavors in under 30 minutes. Tender strips of pork are marinated in a fragrant blend of five-spice powder, sherry, and soy sauce before being seared to perfection. Crisp bell peppers, sweet onions, and earthy mushrooms provide a delightful crunch and color contrast. The dish is finished with a glossy, slightly thickened sauce that clings to every bite. It’s an excellent weeknight dinner that feels restaurant-quality yet remains simple enough for busy evenings. Serve over steamed rice for a complete, satisfying meal that the whole family will love.

Chinese: Stir-Fry Pork & Peppers recipe image
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Chinese: Stir-Fry Pork & Peppers

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 32.1

Description

This classic Chinese stir-fry delivers bold, savory flavors in under 30 minutes. Tender strips of pork are marinated in a fragrant blend of five-spice powder, sherry, and soy sauce before being seared to perfection. Crisp bell peppers, sweet onions, and earthy mushrooms provide a delightful crunch and color contrast. The dish is finished with a glossy, slightly thickened sauce that clings to every bite. It&# 226;ÂÂs an excellent weeknight dinner that feels restaurant-quality yet remains simple enough for busy evenings. Serve over steamed rice for a complete, satisfying meal that the whole family will love.

Ingredients

Directions

  1. In a bowl, combine Five Spice Powder, dry sherry, light soy sauce, crushed garlic, and grated ginger to make the marinade.
  2. Add 1 lb of pork tenderloin, cut into 1-inch strips, to the marinade, stir well to coat, and let stand for 30 minutes.
  3. While pork marinates, cut 2 onions into eighths and separate into layers, slice 1 red and 1 green bell pepper into thin strips, and slice 3 oz of button mushrooms.
  4. Slice 6 canned whole water chestnuts and set aside.
  5. Heat 2 tablespoons of corn oil in a wok or large skillet over high heat.
  6. Drain the pork, reserving the marinade, and add the pork to the hot oil.
  7. Stir-fry the pork for about 5 minutes until browned and cooked through, then remove from the skillet and keep warm.
  8. Add the remaining 1/4 cup corn oil to the skillet if needed.
  9. Add the onions, bell peppers, mushrooms, and water chestnuts to the skillet and stir-fry for 3 minutes until crisp-tender.
  10. Return the cooked pork and any accumulated juices to the skillet with the vegetables.
  11. In a small bowl, blend 2 teaspoons of cornstarch with the reserved marinade and 2 tablespoons of chicken stock until smooth.
  12. Add the remaining 2/3 cup chicken stock to the skillet and bring to a boil.
  13. Stir in the cornstarch mixture and cook for 2 minutes, stirring constantly, until the sauce thickens.
  14. Toss the pork and vegetables in the sauce until evenly coated and heated through.
  15. Garnish with leek curls and green onion curls if desired, and serve hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 32.1kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 469.5mg20%
Total Carbohydrate 6.1g3%
Dietary Fiber 0.6g3%
Sugars 0.1g
Protein 1.5g3%

* 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, peppers, chinese, five-spice, soy-sauce, quick-dinner, weeknight-meal, wok, asian-cuisine, vegetables, mushrooms, water-chestnuts, garlic, ginger, sherry, cornstarch, marinated, crunchy, savory
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