Hunan Pork Stir-fry with Green Peppers and Dried Chilies

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant stir-fry featuring tender pork shoulder, crisp green peppers, and the heat of dried chilies, balanced by savory soy and ginger. This Asian recipe, ready in about 35 minutes, pairs pork shoulder, green bell peppers, dried red chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 12 oz pork shoulder cubes with 1 tbsp cornstarch and 1 tbsp soy sauce in a bowl, then set aside for 15 minutes to marinate.
  2. Step 2: Heat 1 tbsp vegetable oil in a wok over high heat until shimmering. Add the pork and stir-fry for 3-4 minutes until browned, then transfer to a plate.
  3. Step 3: Add the remaining 1 tbsp vegetable oil to the wok, then add 4 dried red chilies and stir-fry for 30 seconds until fragrant.
  4. Step 4: Add 2 tbsp minced ginger and 4 garlic cloves, minced, and stir-fry for 1 minute until aromatic.
  5. Step 5: Add 2 medium green bell peppers, thinly sliced, and stir-fry for 2 minutes until slightly softened.
  6. Step 6: Return the pork to the wok, then add 2 tbsp soy sauce, 2 tbsp rice wine, 1/4 cup chicken stock, and 1 tsp sugar. Stir to combine and bring to a simmer.
  7. Step 7: Cook for 3-4 minutes until the sauce thickens and coats the pork, then taste and adjust salt if needed.

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