Skillet Pork & Bell Pepper Stir-Fry Bowls

A quick and flavorful ground pork stir-fry loaded with bell peppers and a savory sauce, served over fluffy white rice with tender edamame.

• Prep: 12 min
• Cook: 10 min
• Total: 22 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $2.09/serving

Dietary

• Low-Sugar
• Low-Cholesterol
• Low-Calorie

Tags

• stir-fry
• quick
• savory
• spicy
• comfort food
• budget-friendly
• tangy

Ingredients

• 1 tablespoon olive oil
• 1 pound ground pork
• 1 yellow onion (large, diced)
• 2 clove garlic (minced)
• 1 red bell pepper (diced)
• 1 green bell pepper (diced)
• 0.25 cup soy sauce
• 2 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 teaspoon fresh ginger (grated)
• 0.5 teaspoon red pepper flakes
• 1.5 cup white rice
• 1.5 cup frozen shelled edamame
• 0.25 cup fresh cilantro (chopped, for garnish)

Instructions

1. Cook white rice according to package directions. While rice cooks, heat olive oil in a large skillet or wok over medium-high heat.
2. Add ground pork to the skillet and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess grease.
3. Stir in yellow onion, garlic, red bell pepper, and green bell pepper. Sauté for 3-4 minutes until vegetables are slightly tender-crisp.
4. In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, grated fresh ginger, and red pepper flakes. Pour the sauce over the pork and vegetables.
5. Add frozen shelled edamame to the skillet and cook for another 2-3 minutes, stirring, until heated through and the sauce has thickened slightly.
6. Serve the stir-fry mixture over cooked white rice in bowls. Garnish with chopped fresh cilantro, if desired.

Nutrition (per serving)

• Calories: 337
• Protein: 18.9 g
• Carbohydrates: 26.4 g
• Fat: 16.4 g
• Fiber: 2.7 g
• Sodium: 752 mg
• Saturated Fat: 5.1 g
• Sugar: 7.4 g
• Cholesterol: 50 mg