Chinese: Stir-Fry Pork and Peppers Recipe

Name: Chinese: Stir-Fry Pork and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pinch chinese five spice powder; 2 tablespoons sherry dry or sake; 2 tablespoons soy sauce, light; 1 each garlic cloves crushed; 1 piece ginger root peeled, chopped; 1 pound pork tenderloin cut into thin strips; 2 each onions; 1/4 cup corn oil; 1 each sweet red bell peppers seeded, cut into thin strips; 1 each green bell peppers seeded, cut into thin strips; 3 ounces mushrooms, button sliced; 6 cans water chestnuts whole; 2 teaspoons cornstarch; ⅔ cup chicken broth

Servings: persons

3 pinch chinese five spice powder
2 tablespoons sherry dry or sake
2 tablespoons soy sauce, light
1 each garlic cloves crushed
1 piece ginger root peeled, chopped
1 pound pork tenderloin cut into thin strips
2 each onions
1/4 cup corn oil
1 each sweet red bell peppers seeded, cut into thin strips
1 each green bell peppers seeded, cut into thin strips
3 ounces mushrooms, button sliced
6 cans water chestnuts whole
2 teaspoons cornstarch
⅔ cup chicken broth

1
In a bowl, combine Five Spice Powder, sherry, soy sauce, garlic and ginger.
2
Add pork, stir well and let stand 30 minutes.
3
Cut onions in eighths and separate in layers.
4
Heat 2 tablespoons of oil in a skillet or wok.
5
Drain pork, reserve marinade.
6
Add pork to oil and stir-fry 5 minutes.
7
Remove from skillet and keep warm.
8
Add remaining oil to skillet.
9
Add onions, bell peppers, mushrooms and water chestnuts.
10
Stir-fry 3 minutes.
11
Add vegetable mixture to pork.
12
Blend cornstarch with reserved marinade and 2 tablespoons of stock.
13
Add remaining stock to skillet and bring to a boil.
14
Add cornstarch mixture and cook 2 minutes, stirring constantly.
15
Add pork and vegetables to stock and heat through, stirring constantly.
16
Garnish with leek and green onion curls, if desired, and serve hot.

464

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 14 ingredients. The key ingredients include: 3 pinch chinese five spice powder, 2 tablespoons sherry dry or sake, 2 tablespoons soy sauce, light, 1 each garlic cloves crushed, and more.

Yes, Chinese: Stir-Fry Pork and Peppers falls under the Soups & Stews 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: Stir-Fry Pork and Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions