Spicy Pork Stir-Fry with Bell Peppers and Black Bean Sauce
Tender pork strips quickly stir-fried with colorful bell peppers in a bold, spicy black bean sauce for a satisfying weeknight dinner. This chinese-inspired pork ready in about 30 minutes blends vegetable oil, minced garlic, chopped fresh ginger into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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, thinly sliced into strips pork tenderloin
- 1 medium, sliced into thin strips red bell pepper
- 1 medium, sliced into thin strips green bell pepper
- 2 tbsp vegetable oil
- 3 cloves minced garlic
- 1 tbsp chopped fresh ginger
- 2 tbsp, rinsed and roughly chopped fermented black beans
- 2 tbsp soy sauce
- 1 tbsp chili paste
- 1 tsp brown sugar
- 1 tsp mixed with 2 tbsp water cornstarch
- 2 stalks for garnish sliced scallions
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 1 lb thinly sliced pork tenderloin strips and stir-fry for 3-4 minutes until browned and cooked through.
- Step 2: Add 3 cloves minced garlic, 1 tbsp chopped fresh ginger, and 2 tbsp rinsed fermented black beans. Stir-fry for 30 seconds until fragrant.
- Step 3: Toss in 1 medium red bell pepper and 1 medium green bell pepper sliced into thin strips. Cook for 2-3 minutes until peppers are tender-crisp.
- Step 4: Stir in 2 tbsp soy sauce, 1 tbsp chili paste, and 1 tsp brown sugar. Mix well.
- Step 5: Pour in the cornstarch slurry made from 1 tsp cornstarch mixed with 2 tbsp water and cook for 1 minute until the sauce thickens and coats the pork and vegetables.
- Step 6: Remove from heat and garnish with 2 sliced scallions before serving over steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Pork Stir-Fry with Bell Peppers and Black Bean Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Spicy Pork Stir-Fry with Bell Peppers and Black Bean Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Spicy Pork Stir-Fry with Bell Peppers and Black Bean Sauce?
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 Pork Stir-Fry with Bell Peppers and Black Bean Sauce 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 Pork Stir-Fry with Bell Peppers and Black Bean Sauce?
Chinese 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.
