Peppered Pork Stir Fry with Sweet Peppers

Peppered Pork Stir Fry with Sweet Peppers - AmandasCookin.comI’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.

Peppered Pork Stir Fry with Sweet Peppers - AmandasCookin.comQuite 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!

Peppered Pork Stir Fry with Sweet Peppers - AmandasCookin.comAside 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

Rating: 51

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 5 servings

Serving Size: 1 1/2 cups

Calories per serving: 291.1

Fat per serving: 15.1 g

Peppered Pork Stir Fry with Sweet Peppers


  • 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


  1. 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.
  2. For the sauce combine the broth, oyster sauce, sesame oil, and soy sauce in a bowl. Whisk to combine and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Serve over your favorite rice or noodles.

Notes from Amanda

Saturated Fat 2.3 g 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


  1. says

    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.


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