Pork & Pepper Stir-Fry

Tender pork stir-fried with colorful bell peppers in a savory, slightly sweet Korean-inspired sauce, served over fluffy jasmine rice.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 10
• Cuisine: Korean
• Difficulty: Easy
• Cost: $2.16/serving

Dietary

• Gluten-Free
• Nut-Free
• Egg-Free
• Dairy-Free
• High-Protein

Tags

• stir-fry
• quick
• healthy
• savory
• budget-friendly

Ingredients

• 2 pound pork tenderloin (thinly sliced)
• 2 tablespoon vegetable oil
• 4 clove garlic (minced)
• 3 bell peppers (large, thinly sliced)
• 2 cup broccoli florets
• 2 tablespoon fresh ginger (grated)
• 0.5 cup gluten-free soy sauce
• 0.25 cup brown sugar
• 2 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 0.25 teaspoon black pepper
• 3 cup jasmine rice (uncooked)
• 6 cup water
• 1 tablespoon sesame seeds

Instructions

1. Cook jasmine rice: Rinse 3 cups jasmine rice until water runs clear. Combine with 6 cups water in a large pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is tender. Keep covered off the heat.
2. While rice cooks, prepare the stir-fry sauce. In a small bowl, whisk together gluten-free soy sauce, brown sugar, rice vinegar, sesame oil, cornstarch, and 1/4 teaspoon black pepper until smooth. Set aside.
3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add pork tenderloin slices and cook for 3-5 minutes, until lightly browned and cooked through. Remove pork from skillet and set aside.
4. Add remaining 1 tablespoon vegetable oil, minced garlic, and grated fresh ginger to the skillet. Stir-fry for 1 minute until fragrant.
5. Add sliced bell peppers and broccoli florets to the skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
6. Return the cooked pork to the skillet with the vegetables. Pour in the prepared sauce. Stir continuously for 1-2 minutes until the sauce thickens and coats the pork and vegetables.
7. Serve the weeknight pork & pepper stir-fry hot over the steamed jasmine rice. Garnish with sesame seeds, if desired.

Notes

For a spicier kick, add a dash of red pepper flakes with the ginger and garlic. This stir-fry reheats wonderfully for meal prep. Store in airtight containers for up to 3 days. Use tamari for a fully gluten-free option.

Nutrition (per serving)

• Calories: 505
• Protein: 35.5 g
• Carbohydrates: 65.1 g
• Fat: 11.2 g
• Fiber: 4.1 g
• Sodium: 1280 mg
• Saturated Fat: 2.5 g
• Sugar: 12.5 g
• Cholesterol: 70 mg