Chinese Pork and Peppers Recipe

Name: Chinese Pork and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces whole onion or 11 ounces chopped ready-cut onion (2 cups); 2 teaspoons canola oil; 1 large clove garlic; 8 ounces pork tenderloin; 16 ounces whole red, yellow and green peppers or 14 ounces thinly sliced peppers (4 cups); 4 ounces whole mushrooms or 3 ounces sliced, ready-cut mushrooms (1 cup); 1 tablespoon fresh or frozen ginger; 18 to 1/4 teaspoon hot-pepper flakes; 3 tablespoons dry sherry; 1 tablespoon reduced-sodium soy sauce; 2 tablespoons water; 1 tablespoon cornstarch; 1/2 cup no-salt-added beef broth

Servings: persons

12 ounces whole onion or 11 ounces chopped ready-cut onion (2 cups)
2 teaspoons canola oil
1 large clove garlic
8 ounces pork tenderloin
16 ounces whole red, yellow and green peppers or 14 ounces thinly sliced peppers (4 cups)
4 ounces whole mushrooms or 3 ounces sliced, ready-cut mushrooms (1 cup)
1 tablespoon fresh or frozen ginger
18 to 1/4 teaspoon hot-pepper flakes
3 tablespoons dry sherry
1 tablespoon reduced-sodium soy sauce
2 tablespoons water
1 tablespoon cornstarch
1/2 cup no-salt-added beef broth

1
Chop whole onions and saute in hot oil in a nonstick skillet.
2
Mince garlic, and add to onion.
3
Trim fat from the tenderloin, and cut the meat into 2- or 3-inch strips, 1/4 inch wide.
4
Add to pan and cook until brown on both sides.
5
Wash, trim, seed and slice whole peppers into thin strips, about 1/4 inch wide.
6
Add to pan, and continue cooking over medium heat.
7
Wash, trim and slice whole mushrooms, and grate ginger.
8
Add mushrooms, ginger, hot-pepper flakes, sherry and soy sauce to pan, and cook until mushrooms begin to soften.
9
Stir one tablespoon of water into the cornstarch to make a paste; stir in remaining water, and mix with beef broth.
10
Add to pan, and cook over low heat, stirring, until mixture thickens.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 ounces whole onion or 11 ounces chopped ready-cut onion (2 cups), 2 teaspoons canola oil, 1 large clove garlic, 8 ounces pork tenderloin, and more.

Yes, Chinese Pork and Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chinese Pork and Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions