You just got to love a great stir fry and this Thai Pork Stir Fry is exactly that. It’s ticks all the boxes of what makes a great stir fry and should go on your dinner table soon!
I’m bringing you another great stir fry recipe today. Just a few weeks back, I posted a recipe for a Shrimp & Broccoli Stir Fry that’s a great one to check out as well. I absolutely love stir fry’s because you can prep everything in advance and then get the cooking done in no time at all. Makes for great dinners on busy days!
What’s This Stir Fry Like
- Difficulty – Like most Stir Fry’s, this is a pretty easy recipe. Just make sure to prepare everything before you start to cook.
- Taste – This dish had tender pieces of pork with crisp vegetables. It’s a little sweet with a hint of spice. It isn’t an overly saucy dish but the pork and vegetables have a nice thick coating of sauce.
- Serving– This recipe makes four servings and we think it goes great with Basmati or Jasmine rice.
Ingredients
- Pork – I used a pork loin for this recipe and cut it into thin strips.
- Peppers – This recipe uses both green and red bell peppers.
- Onion – I used a white onion.
- Limes – I used the juice of two limes in both the marinade and the finishing of the dish.
- Chili sauce – I used store bought Thai style chili sauce.
- Soy sauce – This is used in making the marinade and the sauce.
- Sesame oil – Used as a frying oil for the stir fry.
- Garlic – I used fresh minced garlic
- Ginger – Fresh grated ginger
- Cornstarch – Is used as a thickening agent.
- Water – A small amount of water is used in making the sauce.
- Salt – Just regular table salt.
- Black pepper
REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card
Instructions
- Make marinade – In a small bowl combine 2 tablespoons of the chili sauce, 2 tablespoons of the soy sauce, juice of one lime, garlic, ginger, salt and pepper. Whisk to combine.
- Marinade the pork – In a medium sized bowl, combine the pork strips with the marinade. Stir well to combine and let marinade for about 30 minutes.
- Cook the pork – Heat the sesame oil in a wok set over medium to high heat. Add the pork and give it an good stir or shake the pan. It will cook quickly in about 5 – 6 minutes.
- Add peppers and onions – Add the peppers and onions to the pork and stir well to incorporate into the pork. cook on high until the peppers start to soften.
- Add remaining sauces – Add remaining chili sauce and soy sauce and give a good stir.
- Make cornstarch mixture – In a small glass, combine the cornstarch with the water and stir well.
- Thicken stir fry – Push the vegetables and pork to one side of the wok and pour the cornstarch mixture into the pan juices. Stir well until it thickens and becomes a shiny sauce, about 30 seconds. Stir to incorporate into the stir fry.
- Serve – Remove from heat and squeeze over juice from remaining lime. Suggested serving with Basmati or Jasmine rice.
Recipe Tips
- Prepare all the ingredients – Always do all the preparation before you start cooking. Stir frying is generally quick, and you want to have everything ready.
- Use a wok or cast iron – If you have a wok or a cast iron skillet. You will get quicker cooking and it will yield a better stir fry.
- Stir often – Toss the stir fry or stir the vegetables often to ensure even cooking.
Substitutions
- Pork loin – I used a pork loin for this stir fry. You can easily use pork butt or pork shoulder. If you don’t want to use pork, you can use beef, chicken or even shrimp.
- Oil – I used sesame oil because it’s gives a great flavour to the stir fry. Alternatively, you could use any kind of vegetable oil, olive oil or peanut oil.
- Thai chili sauce – This is a bought sauce that you can find in most supermarkets. Alternatively, you could add 2 diced dried chilies and the same amount of teriyaki sauce.
- For serving – I served this stir fry with white Basmati rice. You could use any kind of rice like whole grain, wild rice or even egg noodles.
Serving
I recommend you serve this fresh as soon as it’s cooked. It goes great with any kind of rice like Toasted Almond Basmati Rice or Jasmine rice. Alternatively, any kind of long grain rice would work well. If you like noodles, you could serve it with egg noodles or rice noodles. You could even serve it as part of a bigger meal alongside the 20 Minute Noodle Stir Fry.
Frequently Asked Questions
Do I need a wok to make a stir fry?
No, you don’t necessarily need a wok to make a great stir fry, you can use a deep sided skillet. If you do have a wok use it though. A wok is made of steel and it heats up and cooks quickly. The curved and round shape of a wok ensures that the cooked food is less oily.
What is Thai chili sauce made of?
Sweet chili sauce, also known as Thai chili sauce, is made using dried chili flakes and is primarily a sweet condiment that also has sour and spicy notes.
Red Thai Chicken Curry
Why not spice things up a bit with this Thai Red Chicken Curry. It's a super easy dinner that's done in 30 minutes flat! Great for busy week night dinners. Take a look!
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Shrimp and Broccoli Stir Fry
This Shrimp & Broccoli Stir Fry is easy to make and great for the whole family. Lightly spiced shrimp stir fried in a flavoursome soy based sauce and served over fluffy Basmati rice for a complete dinner.
Check out this recipe
Teriyaki Salmon and Stir Fry Noodles
Stir fry dinners make great mid week meals. This Teriyaki Salmon and Stir Fry Noodles is so delicious and it comes together pretty quickly. Perfectly grilled salmon with seasoned noodles and vegetables
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Thai Pork and Bell Pepper Stir Fry
Thai stir fry, yes please! Tender pieces of marinaded pork and crisp vegetables serevd over jasmine rice.
Servings: 4 servings
Calories: 410kcal
Ingredients
- 1 lb pork loin cut into thin strips
- 1 red bell pepper cut into strips
- 1 green pepper cut into strips
- 1 white onion peeled and cut into strips
- Juice of 2 limes
- 4 Tablespoons Thai hot chili sauce divided
- 4 Tablespoons soy sauce divided
- 2 Tablespoons sesame oil
- 2 cloves garlic minced
- 1 inch piece of fresh ginger grated
- 1 Tablespoon corn starch
- 2 Tablespoons water
- Salt and pepper to taste
Instructions
- In a small bowl combine 2 tablespoons of the chili sauce, 2 tablespoons of the soy sauce, juice of one lime, garlic, ginger, salt and pepper. Whisk to combine.
- In a medium sized bowl, combine the pork strips with the marinade. Stir well to combine and let marinade for about 30 minutes.
- Heat the sesame oil in a wok set over medium to high heat. Add the pork and give it an good stir or shake the pan. It will cook quickly in about 5 – 6 minutes.
- Add the peppers and onions to the pork and stir well to incorporate into the pork. cook on high until the peppers start to soften.
- Add remaining chili sauce and soy sauce and give a good stir.
- In a small glass, combine the cornstarch with the water and stir well.
- Push the vegetables and pork to one side of the wok and pour the cornstarch mixture into the pan juices. Stir well until it thickens and becomes a shiny sauce, about 30 seconds. Stir to incorporate into the stir fry.
- Remove from heat and squeeze over juice from remaining lime. Suggested serving with Basmati or Jasmine rice.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- Marinade time isn’t essential but it does make the pork more tender and add more flavour. You can marinade up to 24 hours before cooking and keep it in an airtight container in the fridge.
Nutrition Facts
Thai Pork and Bell Pepper Stir Fry
Amount Per Serving (1 serving)
Calories 410
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Cholesterol 71mg24%
Sodium 568mg25%
Potassium 607mg17%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 1g1%
Protein 30g60%
Vitamin A 685IU14%
Vitamin C 73mg88%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Thanks For Stopping By & Hope To See You Soon!
