Pork and Pepper Stir-Fry

Pork and Pepper Stir-Fry

Serves 4

This pork stir-fry recipe includes a colorful crowd of vegetables such as mushrooms, peppers, water chestnuts, cabbage and snow peas. Aromatic ginger, garlic and scallions plus a touch of hot sauce provide the classic stir-fry flavors. Serve with white or brown rice.

  • 1 pound pork cutlets, cut into strips
  • Salt and pepper, to taste
  • 1 tablespoon vegetable oil
  • 1 clove garlic, finely chopped
  • 1 (1-inch) piece ginger, peeled and finely chopped
  • 1 bunch scallions, white parts finely chopped, light green parts sliced
  • 1/4 pound mushrooms (such as button, baby bella and oyster)
  • 1 red bell pepper, cored, seeded and thinly sliced
  • 1 yellow bell pepper, cored, seeded and thinly sliced
  • 1 cup shredded Napa cabbage
  • 1 (8-ounce) can water chestnuts, rinsed and halved
  • 1 tablespoon shoyu sauce
  • 1 teaspoon fish sauce (optional)
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon hot chile sauce
  • 1 cup snow peas, strings removed
  • 2 limes, quartered
  • Cilantro leaves
You must be signed in to use shopping lists. Sign in or create account

Season pork with salt and pepper. Heat a large wok or deep skillet over high heat. Add oil and swirl to coat the surface of the wok. Add pork and stir fry until cooked through and no longer pink, about 4 minutes. Transfer pork to a bowl.

Add garlic, ginger and chopped scallions. Stir quickly and cook until fragrant, about 1 minute, then add mushrooms. Stir and cook until lightly browned, about 3 minutes, then add red and yellow peppers. Cook, stirring constantly, until peppers start to soften, 3 to 5 minutes. Add cabbage and water chestnuts and cook until cabbage wilts. Return pork to the wok, continue stirring and add shoyu, fish sauce and vinegar. Stir well, season with black pepper and add chile sauce. Stir well to combine. Add snow peas and cook for 2 minutes. Remove from heat, sprinkle with juice of half a lime and stir again. Transfer contents of wok to a large platter, garnish with cilantro leaves and sliced green onions and serve immediately, with the rest of the limes on the side.

Nutritional Info: 
Per Serving:380 calories (140 from fat), 16g total fat, 5g saturated fat, 100mg cholesterol, 630mg sodium, 23g carbohydrate (4g dietary fiber, 7g sugar), 35g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion