Quick, colourful, and packed with savoury-sweet flavour, this Pepper Pork Stir-fry is your new weeknight go-to. Juicy strips of pork are tossed with crisp peppers and a bold, silky sauce that brings everything together in just minutes. It’s a vibrant, better-than-takeout dish made with simple ingredients.
This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.
Pepper Pork Stir-fry
Ingredients
- 1 lb pork tenderloin cut into thin strips
- 2 green peppers cut into thin strips
- 1 small onion sliced
- 3 cloves garlic minced
- 1 Tbsp fresh ginger grated
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp rice vinegar or lime juice
- 1 tsp sesame oil
- 2 tbsp vegetable oil for frying
- Salt & pepper to taste
- 1 tsp cornstarch
- 2 Tbsp water
Method
- In a bowl, toss the sliced pork with 1 tablespoon soy sauce, cornstarch (if using), and a pinch of pepper. Let it sit while you prep the vegetables.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the pork and stir-fry until browned and just cooked through (about 4–5 minutes). Remove from the pan and set aside.
- In the same pan, add the remaining oil. Toss in the onion, garlic, and ginger. Cook for 1–2 minutes until fragrant, then add the green peppers. Stir-fry for 2–3 minutes—they should stay slightly crisp.
- Return the pork to the pan. Add remaining soy sauce, oyster sauce, rice vinegar, sesame oil, and 2 Tbsp of water. Stir everything together until evenly coated and heated through.
- Serve hot over steamed rice or noodles. Garnish with green onions or sesame seeds if you like.
