Tangy Tamarind Pork Stir-Fry with Bell Peppers and Cashews

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

A vibrant stir-fry featuring tender pork slices tossed with crisp bell peppers, crunchy cashews, and a tangy tamarind sauce that balances sweet and sour flavors. This asian-inspired pork ready in about 30 minutes pairs pork tenderloin, thinly sliced, red bell pepper, sliced into strips, yellow bell pepper, sliced into strips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.3 (11 ratings) Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 1 lb thinly sliced pork tenderloin and stir-fry for 4-5 minutes until browned and nearly cooked through.
  2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the pork. Stir-fry for 30 seconds until fragrant.
  3. Step 3: Toss in 1 large sliced red bell pepper and 1 large sliced yellow bell pepper. Stir-fry for 3-4 minutes until vegetables are just tender-crisp.
  4. Step 4: Stir together 2 tbsp tamarind paste, 2 tbsp soy sauce, and 1 tbsp brown sugar in a small bowl. Pour the sauce over the pork and vegetables, stirring for 2 minutes until the sauce thickens and coats everything evenly.
  5. Step 5: Remove from heat and stir in 1/3 cup roasted unsalted cashews. Garnish with 2 sliced green onions before serving hot.

Frequently asked questions

How long does Tangy Tamarind Pork Stir-Fry with Bell Peppers and Cashews take to make?

Total time is about 30 minutes (15 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 Tangy Tamarind Pork Stir-Fry with Bell Peppers and Cashews?

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 garlic cloves, minced from drying out.

Can I substitute ingredients in Tangy Tamarind Pork Stir-Fry with Bell Peppers and Cashews?

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 Tangy Tamarind Pork Stir-Fry with Bell Peppers and Cashews 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 Tangy Tamarind Pork Stir-Fry with Bell Peppers and Cashews?

Asian 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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