Pork Stir-Fry with Bell Peppers and Chili

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Quick-cooked pork strips with sweet bell peppers and fresh chili, finished in a glossy soy-vinegar sauce. This Asian recipe, ready in about 35 minutes, pairs pork tenderloin, bell pepper, chili for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 12 oz pork tenderloin
• 2 medium bell pepper
• 3 chili
• 4 cloves garlic
• 1 inch ginger
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp cornstarch
• 2 tbsp water
• 2 tbsp vegetable oil

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Instructions

1. Step 1: Combine 12 oz thinly sliced pork with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tbsp water in a bowl; marinate for 10 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a skillet over medium-high heat; add marinated pork and cook for 4-5 minutes until browned, then remove and set aside.
3. Step 3: Add 2 medium sliced bell peppers and 3 finely chopped chili to the skillet, stir-frying for 3 minutes until peppers are crisp-tender; add 4 minced garlic cloves and 1 inch grated ginger, cooking for 1 minute until fragrant.
4. Step 4: Return pork to skillet, add 3 tbsp soy sauce, 2 tbsp rice vinegar, and 1 tbsp sugar, stirring to combine; cook for 2-3 minutes until sauce thickens.
5. Step 5: Serve immediately over steamed rice.