Stir-Fried Pork with Missouri Bootheel Sweet Peppers and Garlic

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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 drafted and published.

A quick stir-fry featuring tender pork strips sautéed with sweet peppers and garlic, inspired by flavors from the Missouri Bootheel region. This Asian Fusion-inspired pork recipe, ready in about 27 minutes, pairs pork tenderloin, sweet bell peppers, garlic cloves 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.

Prep: 15 min Cook: 12 min Serves 4 Asian Fusion cuisine 350 cal/serving

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Ingredients

1 lb, thinly sliced into 1/4-inch strips pork tenderloin
3 medium (red, yellow, and orange), sliced into 1/2-inch strips sweet bell peppers
4 cloves, minced garlic cloves
3 tbsp soy sauce
2 tbsp sesame oil
1 tbsp brown sugar
1/2 tsp ground black pepper
2 stalks, sliced thin green onions
2 tbsp vegetable oil

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 1 lb thinly sliced pork tenderloin strips and stir-fry for 4-5 minutes until browned and almost cooked through.
Step 2: Add 4 minced garlic cloves and 3 sliced sweet bell peppers to the wok. Continue to stir-fry for 3-4 minutes until the peppers are tender-crisp and garlic is fragrant.
Step 3: Stir in 3 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp brown sugar, and 1/2 tsp ground black pepper. Cook for another 2 minutes, tossing to coat the pork and vegetables in the sauce until it thickens slightly.
Step 4: Remove from heat and garnish with 2 sliced green onions before serving over steamed rice or noodles.