Spicy Pork Stir-Fry with Bell Peppers and Thai Basil

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Quick stir-fried ground pork with colorful bell peppers in a spicy garlic sauce accented by fresh Thai basil leaves. This Thai-inspired pork recipe, ready in about 25 minutes, pairs ground pork, red bell pepper, green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 10 min Cook: 15 min Serves 4 Thai cuisine 480 cal/serving

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Ingredients

1 lb ground pork
1 large, sliced into thin strips red bell pepper
1 large, sliced into thin strips green bell pepper
5, finely minced garlic cloves
2, thinly sliced (adjust to taste) bird’s eye chili peppers
2 tbsp fish sauce
1 tbsp soy sauce
1 tsp brown sugar
3 tbsp vegetable oil
1 cup, loosely packed fresh Thai basil leaves
for serving lime wedges
2 cups cooked, for serving white rice

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 5 finely minced garlic cloves and 2 thinly sliced bird’s eye chili peppers, stir-fry for 30 seconds until fragrant but not burnt.
Step 2: Add 1 lb ground pork, breaking it up with a spatula, and cook for 5-6 minutes until browned and cooked through.
Step 3: Stir in 1 large sliced red bell pepper and 1 large sliced green bell pepper. Cook for 3-4 minutes until peppers are tender-crisp.
Step 4: Add 2 tbsp fish sauce, 1 tbsp soy sauce, and 1 tsp brown sugar to the pork and peppers. Toss well and cook an additional 2 minutes until sauce is absorbed and glossy.
Step 5: Remove from heat and fold in 1 cup fresh Thai basil leaves until wilted.
Step 6: Serve immediately over 2 cups cooked white rice with lime wedges on the side for squeezing.