product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Pork and Pepper Stir-Fry

Serves 4
Time 25 min
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.
Special Diets:
Ingredients
  • 1 pound pork cutlets, cut into strips
  • 1/4 teaspoon fine sea salt
  • 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, cremini 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 (8.0-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
  • 1/4 teaspoon ground black pepper, plus more as needed
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.

Method

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.

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.
  • 1 pound pork cutlets, cut into strips
  • 1/4 teaspoon fine sea salt
  • 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, cremini 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 (8.0-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
  • 1/4 teaspoon ground black pepper, plus more as needed
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.