Pork and Pepper Stir Fry

Pork and Pepper Stir Fry


"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."

Ingredients 1 h 10 m {{adjustedServings}} servings 579 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 579 kcal
  • 29%
  • Fat:
  • 45.1 g
  • 69%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 935 mg
  • 37%

Based on a 2,000 calorie diet

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  1. 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.
  2. Heat a large wok over medium heat. Toast almonds in hot, dry wok until golden brown and fragrant.
  3. 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.
Tips & Tricks
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  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews 53

  1. 90 Ratings


I altered the recipe so much that I probably shoudn't rate it but I wanted to leave a review to let y'all know how adaptable & flavorful it is. I used leftover pork (spanish pork w/ white wine from this site) but my leftovers were very juicy & tender. I can't recommend leftover pork that is dry or tough. I did not have fresh ginger nor chile paste so I subbed ground ginger & red pepper flakes (foodsubs.com is a great resource for knowing what to sub) but not in the same quantities...I just taste tested it & quit when it tasted right. I, of course, did not use the marinade since my pork was precooked. In addition to the peppers, I added mushrooms & frozen, thawed snow peas. Because of the addition of the veggies I had to increase the teriyaki sauce. I sauteed the veggies in sesame oil for a few minutes, added the leftover pork cubes & then added the teriyaki, ginger & red pepper flakes...allowing it to simmer for a little while until liquid was absorbed. I served it over jasmine rice & instead of garnishing it w/ toasted almonds, I sliced up a bit of green onions. Mandarin Almond Salad (from thsi site) was the perfect complement


This was soooo good. I wanted to scrap the plate, and lick it!!!! For the teriyaki sauce I made my own...1/4 c. sugar, 1/4 soy sauce, 1 Tablespoon cider vinegar, 1 garlic, 1/2 tsp powered ginger, 1 tsp. chilli pepper. Then I mixed the 3 T. fresh ginger that it called for. I used it all(not just 5 T.) Then I mixed up some cornstarch with water and added a little at a time(1 T. cornstarch, 1 T. water) I also marinaded the prokloin over night and baked it for an hour. It was so tender I could have cut it with a fork!!!! Cooled it and stirfried it with the peppers and sauce.


This was very good. But it's an awful lot of oil (5 T of Olive Oil in the marinade and 5 T of Vegetable Oil for stir frying). We drained off the Olive Oil in the marinade before stir frying, but it still seemed like too much with the residule marinade plus the stir fry oil. The recipe says to "continue to stir fry until most of the liquid has evaporated"...but there is way too much oil, plus other additives to do that without overcooking the meat and peppers. Has anybody tried not adding the V Oil for stir frying and just stir frying with the Marinade? Better for you...