pork and pepper stir fry

pork and pepper stir fry
  • Marinade:
  • 1/4 cup rice wine vinegar
  • 2 tablespoons minced garlic
  • 1 tablespoon brown sugar
  • 5 tablespoons olive oil
  • salt and pepper to taste
  • Stir Fry:
  • 4 boneless pork loin chops, cut into bite sized pieces
  • 5 tablespoons vegetable oil
  • 3 tablespoons finely chopped fresh ginger root
  • 1 tablespoon hot chile paste
  • 5 tablespoons teriyaki sauce
  • 1 green bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • salt and pepper to taste
  • 1/4 cup blanched slivered almonds
  • 2 tablespoons chopped fresh mint



  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.

03/29/2017
pork and pepper stir fry, Pork recipe PT15M PT1H 5 455 calories
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