Spicy Bolivian-Style Pork Stir Fry with Corn and Peppers

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

A quick and flavorful stir fry combining tender pork, sweet corn, and colorful peppers with traditional Bolivian spices for a vibrant dinner. This latin american-inspired pork ready in about 35 minutes pairs thinly sliced pork tenderloin, fresh corn kernels, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 Latin American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, combine 1 lb thinly sliced pork tenderloin with 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 1 tsp ground cumin, 1/2 tsp paprika, and 1/4 tsp crushed red chili flakes. Marinate for 15 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, sauté for 30 seconds until fragrant.
  3. Step 3: Add marinated pork slices and stir fry for 5-6 minutes until browned and cooked through.
  4. Step 4: Add 1 cup fresh corn kernels, 1 medium sliced red bell pepper, and 1 medium sliced yellow bell pepper. Stir fry for another 4-5 minutes until vegetables are tender-crisp.
  5. Step 5: Toss in 2 sliced green onions and 2 tbsp chopped fresh cilantro, stirring for 1 minute to combine and release fragrance.
  6. Step 6: Remove from heat and serve immediately with steamed rice or quinoa.

Equipment for this recipe

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Frequently asked questions

How long does Spicy Bolivian-Style Pork Stir Fry with Corn and Peppers 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 Spicy Bolivian-Style Pork Stir Fry with Corn and Peppers?

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 thinly sliced pork tenderloin from drying out.

Can I substitute ingredients in Spicy Bolivian-Style Pork Stir Fry with Corn and Peppers?

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 Spicy Bolivian-Style Pork Stir Fry with Corn and Peppers 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 Spicy Bolivian-Style Pork Stir Fry with Corn and Peppers?

Latin American pork 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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