Pork And Pepper Stir Fry Recipes

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PORK AND PEPPERS STIR FRY



Pork and Peppers Stir Fry image

Make and share this Pork and Peppers Stir Fry recipe from Food.com.

Provided by iluvmythomas

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup orange juice
2 tablespoons soy sauce
1 tablespoon honey
2 teaspoons cornstarch
1/2 teaspoon ginger
1 lb pork tenderloin, trimmed of fat and cut into pieces
3 cups yellow peppers or 3 cups red bell peppers

Steps:

  • Make 4 servings of rice as directed.
  • In a small bowl combine orange juice, soy sauce, honey, cornstarch, and ginger; blend well.
  • Set aside.
  • Cook pork until no longer pink.
  • Add bell peppers; cook and stir 2-3 minutes.
  • Add orange juice mixture.
  • Bring to a boil.
  • Boil 1 minute or until sauce is slightly thickened, stirring constantly.
  • Serve over rice.

PORK AND PEPPER STIR FRY



Pork and Pepper Stir Fry image

A very easy, spicy stir fry! Adjust spice to your particular taste! Best with marinade, but in a pinch, it's not necessary! Can be chicken, beef whatever meat or cut of meat you have on hand! Enjoy with basmati or sticky rice.

Provided by SHINY3

Categories     World Cuisine Recipes     Asian

Time 1h10m

Yield 4

Number Of Ingredients 16

¼ cup rice wine vinegar
2 tablespoons minced garlic
1 tablespoon brown sugar
5 tablespoons olive oil
salt and pepper to taste
4 boneless pork loin chops, cut into bite sized pieces
5 tablespoons vegetable oil
3 tablespoons finely chopped fresh ginger root
1 tablespoon hot chile paste
5 tablespoons teriyaki sauce
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
salt and pepper to taste
¼ cup blanched slivered almonds
2 tablespoons chopped fresh mint

Steps:

  • In a large bowl, mix together rice wine vinegar, garlic, brown sugar, olive oil, and salt and pepper. Stir in pork pieces, cover, and leave at room temperature for 1/2 hour.
  • Heat a large wok over medium heat. Toast almonds in hot, dry wok until golden brown and fragrant.
  • Heat vegetable oil in wok over medium-high heat. Stir in marinated pork pieces, ginger, and chile paste. (Discard remaining marinade.) Mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until pork is white. Stir in peppers, and continue to stir fry until most of the liquid has evaporated. Top with toasted almond slivers and fresh mint.

Nutrition Facts : Calories 578.9 calories, Carbohydrate 17.5 g, Cholesterol 59.1 mg, Fat 45.1 g, Fiber 2.2 g, Protein 27.5 g, SaturatedFat 8.1 g, Sodium 934.9 mg, Sugar 10.3 g

PINEAPPLE PORK STIR-FRY



Pineapple Pork Stir-Fry image

There's no need for takeout when you've got this pineapple pork recipe in your collection. Omit the cayenne pepper if serving young kids. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1 can (8 ounces) unsweetened pineapple chunks, undrained
3 tablespoons cornstarch, divided
1 tablespoon plus 1/2 cup cold water, divided
3/4 teaspoon garlic powder
1 pork tenderloin (1 pound), cut into thin strips
1/2 cup soy sauce
3 tablespoons brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
2 tablespoons canola oil, divided
4 cups fresh broccoli florets
1 cup fresh baby carrots, cut in half lengthwise
1 small onion, cut into wedges
Hot cooked rice

Steps:

  • Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine 2 tablespoons cornstarch, 1 tablespoon water, garlic powder and 1 tablespoon reserved pineapple juice. Pour into shallow dish; add pork and turn to coat. , In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth; set aside., In a large skillet or wok over medium-high heat, stir-fry pork in 1 tablespoon oil until no longer pink; remove and keep warm., Stir-fry the broccoli, carrots and onion in remaining oil until tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and pineapple; heat through. Serve with rice.

Nutrition Facts : Calories 230 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1295mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 2g fiber), Protein 19g protein.

ASIAN PORK STIR FRY WITH PEPPERS



Asian Pork Stir Fry with Peppers image

Tender juicy pork, stir fried with crispy peppers and onions in a garlicky savory sauce. Not only is it so easy and fast to make, but it also makes a great weekday main dish with affordable ingredients and is loaded with nutrition. {Gluten-Free Adaptable}To make the dish gluten free, use dry sherry to replace Shaoxing wine. Use tamari or coconut amino to replace light soy sauce.

Provided by Maggie Zhu

Categories     Main

Time 20m

Number Of Ingredients 15

1 lbs (450g) pork loin (, cut into 1/4-inch (5-mm) slices)
1 tablespoon Shaoxing wine ((or dry sherry))
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 cup chicken stock
2 tablespoons light soy sauce
1 teaspoon dark soy sauce ((Optional) (*Footnote 1))
1 tablespoon sugar
1 tablespoon Shaoxing wine ((or dry sherry))
2 teaspoons cornstarch
2 tablespoons peanut oil ((or vegetable oil))
1 teaspoon ginger (, minced)
3 cloves garlic (, minced)
1/4 onion (, sliced)
1 bell pepper (, chopped)

Steps:

  • Combine all the Marinade ingredients under in a medium-sized bowl. Add the pork and mix well. Marinate for 10 to 15 minutes. Prepare the other ingredients while the pork marinates.
  • Mix all the Sauce ingredients in a small bowl.
  • Heat 1 tablespoon oil in a large non-stick skillet over medium high heat until hot. Spread the pork with minimal overlapping. Cook for 45 seconds to 1 minute, until the bottom turns golden. Flip to cook the other side for 30 seconds. Transfer the pork to a large plate.
  • Add the remaining 1 tablespoon oil, ginger, and garlic. Stir fry until fragrant, 20 seconds or so. Add the onion and the bell pepper. Cook and stir until starting to turn tender, 1 to 2 minutes.
  • Mix the sauce again to fully dissolve the cornstarch. Pour into the pan and add back the pork. Immediately stir to mix well. The sauce will thicken very quickly, in a couple seconds. Transfer everything to a large plate.
  • Serve hot over steamed rice as a main dish.

Nutrition Facts : ServingSize 1 serving, Calories 380 kcal, Sugar 4.7 g, Sodium 571 mg, Fat 22.7 g, SaturatedFat 7.1 g, Carbohydrate 10.6 g, Fiber 0.6 g, Protein 32 g, Cholesterol 91 mg

STIR-FRY PORK WITH BELL PEPPERS



Stir-Fry Pork With Bell Peppers image

If desired, reduce to one bell pepper and add in some broccoli florets. Center-cut boneless pork chops, cut into strips are best for this. This will feed about 3 people but can be doubled, you can sub beef in place of pork if desired.

Provided by Kittencalrecipezazz

Categories     Pork

Time 55m

Yield 2-3 serving(s)

Number Of Ingredients 17

3/4 lb boneless pork, cut into strips
1 tablespoon cornstarch
1 tablespoon low sodium soy sauce
1 1/2 tablespoons oyster sauce
2 tablespoons minced fresh garlic (or to taste)
2 teaspoons sesame oil, divided
2 teaspoons fresh ginger, grated (or to taste)
1/2 teaspoon black pepper (or to taste)
1 small red bell pepper, sliced into strips
1 small green bell pepper, sliced into strips
2 tablespoons vegetable oil
1 medium onion, sliced
2 teaspoons dried chili flakes, to taste (optional)
1/4 cup low sodium beef broth
2 tablespoons oyster sauce
sesame seeds (optional)
cooked rice

Steps:

  • In a bowl toss the pork strips with the cornstarch, soy sauce, fresh garlic, 1 teaspoon sesame oil, fresh ginger and black pepper; let stand at room temperature for 20 minutes.
  • In a wok or a large skillet heat 2 tablespoons vegetable oil over high heat; add in the pork strip mixture and stir-fry in batches until slightly browned (about 1 minute) transfer to a plate.
  • Add in onion, chili flakes, red and green bell pepper slices; stir-fry until the onion is softened (about 3 minutes).
  • Return the pork to the wok or skillet along with any juices from the plate.
  • Stir in beef stock and oyster sauce; cook until thickened (about 1 minute).
  • Stir in the remaining 1 teaspoon sesame oil.
  • Transfer to a large platter, sprinkle with sesame seeds if desired and serve with cooked rice.

Nutrition Facts : Calories 620, Fat 43.9, SaturatedFat 11.5, Cholesterol 114, Sodium 1260.3, Carbohydrate 21, Fiber 2.7, Sugar 5.1, Protein 35

PORK 'N' PEPPER STIR-FRY



Pork 'n' Pepper Stir-fry image

I like the taste of chop suey, so I came up with my own recipe. This speedy stir-fry is the satisfying result.-Opal Hoferer, Topeka, Kansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1-1/2 cups julienned celery
1 medium green or sweet red pepper, julienned
1 medium onion, cut into wedges
1 garlic clove, minced
3 tablespoons vegetable oil
2 tablespoons cornstarch
1-1/4 cups cold water
1 cup cubed cooked pork, beef or chicken
2 tablespoons soy sauce
1/4 teaspoon salt
Hot cooked rice

Steps:

  • In a skillet, stir-fry celery, green pepper, onion and garlic in oil until crisp-tender. Combine cornstarch and water until smooth; stir into vegetables. Add pork, soy sauce and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

Nutrition Facts : Calories 211 calories, Fat 14g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 668mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.

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