Stir-Fried Pork with Dried Chilies and Green Bell Peppers

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Tender pork slices simmered in a bold sauce of dried chilies, garlic, and green peppers, capturing Hunan's signature spicy-savory balance. This Asian recipe, ready in about 32 minutes, pairs pork shoulder, dried red chilies, green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 12 oz pork shoulder
• 2 dried red chilies
• 1 green bell pepper
• 2 tbsp vegetable oil
• 3 cloves garlic
• 1 tbsp soy sauce
• 1 tsp rice wine
• 1/2 tsp sugar

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Thinly slice pork shoulder against the grain into 1/4-inch thick pieces. Cut dried red chilies into 1/2-inch pieces and slice green bell pepper into 1/4-inch strips.
2. Step 2: Heat vegetable oil in a wok over medium-high heat until shimmering. Add pork and cook for 3 minutes until browned, then remove and set aside.
3. Step 3: Add minced garlic and dried red chilies to the wok, stir-frying for 30 seconds until fragrant. Add green bell pepper and cook for 2 minutes until edges soften.
4. Step 4: Return pork to the wok, then add soy sauce, rice wine, and sugar. Stir to combine and cook for 2 minutes until pork is heated through and sauce coats the ingredients.