- 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
- 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.
- Heat a large wok over medium heat. Toast almonds in hot, dry wok until golden brown and fragrant.
- 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
recipepes.com
Pork and Pepper Stir Fry, recipe
PT15M
PT1H
5
455 calories
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