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Pork stir fry with bell peppers.
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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.
Prep Time20 minutes
Cook Time20 minutes
Marinade Time1 hour
Total Time2 hours 5 minutes
Course: Main Course
Cuisine: Thai
Keyword: dinner, pork, rice
Servings: 4 servings
Calories: 410kcal
Author: Julia Pinney

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
US Customary - Metric

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

  1. 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.