Pork Stir-Fry with Bell Peppers and Chili

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Quick-cooked pork strips with sweet bell peppers and fresh chili, finished in a glossy soy-vinegar sauce. This asian ready in about 35 minutes pairs pork tenderloin, medium 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.

Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 420 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Pork Stir-Fry with Bell Peppers and Chili take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pork Stir-Fry with Bell Peppers and Chili?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork tenderloin from drying out.

Can I substitute ingredients in Pork Stir-Fry with Bell Peppers and Chili?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pork Stir-Fry with Bell Peppers and Chili for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pork Stir-Fry with Bell Peppers and Chili?

Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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