Spicy Pork and Bell Pepper Stir-fry with Jasmine Rice
A quick and vibrant stir-fry featuring succulent strips of pork, colorful bell peppers, and a savory-spicy sauce, all served over fluffy jasmine rice. This intermediate-level dinner is perfect for a satisfying weeknight meal.
Ingredients
- •1 pound pork loin or tenderloin, thinly sliced against the grain
- •2 tablespoons soy sauce, plus 1 tablespoon for marinade
- •1 tablespoon cornstarch
- •1 tablespoon rice vinegar
- •1 tablespoon oyster sauce
- •1 teaspoon sesame oil
- •1 teaspoon sriracha (or more, to taste)
- •1/2 teaspoon sugar
- •2 tablespoons vegetable oil, divided
- •1 large red bell pepper, thinly sliced
- •1 large yellow bell pepper, thinly sliced
- •1 medium onion, thinly sliced
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •2 green onions, sliced for garnish
- •2 cups uncooked jasmine rice
- •4 cups water (for rice)
Dietary Info
Instructions
- 1
Prepare the jasmine rice: Rinse the rice under cold water until the water runs clear. Combine rice and 4 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- 2
Marinate the pork: In a medium bowl, combine the thinly sliced pork with 1 tablespoon soy sauce and cornstarch. Toss to coat evenly and set aside for at least 10 minutes while you prepare other ingredients.
- 3
Prepare the stir-fry sauce: In a small bowl, whisk together 2 tablespoons soy sauce, rice vinegar, oyster sauce, sesame oil, sriracha, and sugar. Set aside.
- 4
Stir-fry the vegetables: Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add red bell pepper, yellow bell pepper, and onion. Stir-fry for 3-4 minutes until slightly tender-crisp. Remove vegetables from the wok and set aside.
- 5
Cook the pork: Add the remaining 1 tablespoon vegetable oil to the hot wok. Add the marinated pork in a single layer and stir-fry for 3-5 minutes, breaking it apart, until browned and cooked through. Add the minced garlic and grated ginger, and stir-fry for another minute until fragrant.
- 6
Combine and finish: Return the stir-fried vegetables to the wok with the pork. Pour the prepared stir-fry sauce over everything. Toss constantly for 1-2 minutes until the sauce thickens and coats the pork and vegetables. Remove from heat.
- 7
Serve immediately over the fluffy jasmine rice, garnished with sliced green onions.
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