Quick Stir-Fried Thai Basil Pork with Bell Peppers

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A fragrant and colorful Thai stir-fry with ground pork, fresh basil, and crunchy bell peppers, cooked in a savory sauce for a fast and flavorful meal. This Thai-inspired meal-prep recipe, ready in about 25 minutes, pairs ground pork, vegetable oil, garlic cloves 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

• 1 lb ground pork
• 2 tbsp vegetable oil
• 4 minced garlic cloves
• 1 medium, thinly sliced red bell pepper
• 1 medium, thinly sliced green bell pepper
• 2 thinly sliced, optional bird’s eye chilies
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp light brown sugar
• 1 cup, packed fresh Thai basil leaves
• 3 cups cooked, for serving white rice
• for serving lime wedges

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Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and 2 thinly sliced bird’s eye chilies (if using), stir-fry for 30 seconds until aromatic.
2. Step 2: Add 1 pound ground pork, breaking it apart with a spatula, and cook for 5-6 minutes until browned and cooked through.
3. Step 3: Stir in 1 medium thinly sliced red bell pepper and 1 medium thinly sliced green bell pepper, cooking for 3-4 minutes until the peppers are slightly tender but still crisp.
4. Step 4: Add 2 tablespoons soy sauce, 1 tablespoon fish sauce, and 1 teaspoon light brown sugar, stirring constantly until the sauce thickens slightly and coats the pork and vegetables.
5. Step 5: Remove from heat and stir in 1 packed cup fresh Thai basil leaves until wilted and fragrant.
6. Step 6: Serve immediately over 3 cups cooked white rice with lime wedges on the side for squeezing.