We love stir frying meat with pepper! It can make such a delicious entrée, and if you choose to use a spicy pepper (such as jalapeno) it's got a kick to it too! Our Pepper Pork Stir Fry is made by marinating the pork and then stir frying it with pepper on high heat.
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Why you'll love this recipe
- Tender pork slices coated in a savory marinade
- Flexible heat level - use mild or spicy peppers
- Ready in 30 minutes
- Great for meal prep or quick dinners
About the Ingredients
Here are some tips / info about the ingredients!
Peppers
You can cook this Pepper Pork Stir Fry with different types of peppers! Did you know there's over 600 types of peppers? That's why I'm not going to list them all, but I'll mention my two favorites:
Bell Peppers
Bell peppers come in various colors, and they actually all taste a little different. Green bell peppers have a grassy or vegetal flavor, while orange, red and yellow bells are sweeter and fruitier. The sweetest being red bell peppers.
The most common pepper to make with this dish is Green Bell peppers, however, you could try other colors of bell peppers or a mix of them to play with the various flavors.
Jalapeno Peppers
This is actually our favorite pepper to stir fry with! Jalapeno Peppers add a kick to the dish. In order to not make it super spicy, make sure to remove the seeds and give it a good rinse.
If you are using Jalapeno Peppers, you can slice it length wise, or you can actually also slice it width wise, and leave the seeds in there. The latter will make it more spicy, so be warned!
Pork
In this recipe, I am using pork tenderloin. When you're buying pork, you can choose lean cuts such as tenderloin, loin chops, or sirloin. Look for meat that is pinkish-red in color, with a small amount of marbling for flavor - this is most juicy. I recommend avoiding pork with excessive fat or a strong odor.
You will want to store pork in the refrigerator at 40°F (4°C) or below. To extend its shelf life, you can freeze pork in an airtight container or freezer bag also.
Pork and Pepper Stir Fry Recipe
First gather your ingredients:
- 1 lb pork, thinly sliced (you can buy pork and do this yourself, or you can also often find pre-sliced pork in the hot pot section of Asian supermarkets)
- 3 tablespoon soy sauce
- 2 teaspoon cornstarch
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 8 oz pepper of choice, cut in to chunks
- Salt, as desired
- 1 inch ginger, sliced
Combine pork and marinade/sauce ingredients (soy sauce, cornstarch, sesame oil) in a large bowl or zip lock bag. If you are about to cook it, let it marinade at the very least 15-30 minutes. If you are making this ahead, cover and refrigerate for 30 minutes before cooking.
In a large nonstick cooking pan or wok, heat cooking oil over medium-high heat. When the oil is hot, add ginger, and let it heat up for about half a minute.
Then add the pork, and stir fry until mostly browned.
Add pepper in to the pan/wok and stir fry everything together. Stir fry for another 3-5 minutes or so until pork is cooked thoroughly and the peppers have softened (but not soggy yet! It's yummier when there's still a little crunch to it).
Remove from heat and serve!
Storage & Reheating
How to Store Leftovers
- Refrigerator:
Let the pepper pork stir fry cool completely, then store in an airtight container in the fridge for up to 3-4 days. - Freezer:
This dish freezes well. Store in a freezer-safe container or bag for up to 2 months. The peppers may soften slightly after thawing, but the flavor will still be great.
How to Reheat
- Stovetop (Best):
Reheat in a pan over medium heat with a small splash of water or broth. Stir gently until warmed through. - Microwave:
Place in a microwave-safe dish, cover loosely, and heat in 30-45 second intervals, stirring between rounds. - From Frozen:
Thaw overnight in the refrigerator, then reheat using one of the methods above for best texture.
Frequently Asked Questions
Can I use pre-marinated pork?
Yes! If your pork is already marinated, you can skip the soy sauce, cornstarch, and sesame oil marinade step. Just cook the pork the same way.
Is this dish spicy?
It depends on the peppers you use.
- Bell peppers = mild
- Jalapeños = medium heat (remove seeds to keep it milder)
- Thai chilies or other hot peppers = spicy
What cut of pork works best?
Pork tenderloin is ideal because it's lean and tender. Pork loin or sirloin also work well-just slice thinly for quick, even cooking.
Can I make this ahead of time?
Yes. You can slice and marinate the pork up to 24 hours in advance and store it in the fridge until ready to cook.
Can I add other vegetables?
Absolutely. Onions, mushrooms, snap peas, or cabbage all work well with the pork and peppers.
Why is my pork tough?
Pork can become tough if it's overcooked or sliced too thick. Make sure to slice the pork thinly and stir fry over medium-high heat just until cooked through.
Pork Pepper Stir Fry
This Pepper Pork Stir Fry is made by marinating the pork and then stir frying it with pepper on high heat - tender and tasty pork slices with crunchy pepper - it's the perfect entree or dish to serve family style!
Ingredients
- 1 lb pork, thinly sliced
- 3 tablespoon soy sauce
- 2 teaspoon cornstarch
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 8 oz pepper of choice, cut in to chunks
- Salt, as desired
- 1 inch ginger, sliced
Instructions
- Combine pork and marinade/sauce ingredients (soy sauce, cornstarch, sesame oil) in a large bowl or zip lock bag. If you are about to cook it, let it marinade at the very least 15-30 minutes. If you are making this ahead, cover and refrigerate for 30 minutes before cooking.
- In a large nonstick cooking pan or wok, heat cooking oil over medium-high heat. When the oil is hot, add ginger, and let it heat up for about half a minute.
- Then add the pork, and stir fry until mostly browned.
- Add pepper in to the pan/wok and stir fry everything together. Stir fry for another 3-5 minutes or so until pork is cooked thoroughly and the peppers have softened (but not soggy yet! It’s yummier when there’s still a little crunch to it).
- Remove from heat and serve!
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 484Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 100mgSodium: 881mgCarbohydrates: 38gFiber: 14gSugar: 0gProtein: 37g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.
Frequently Asked Questions
Can I use pre-marinated pork?
Sure! Just skip the soy/cornstarch/sesame oil marinade step, but still cook the pork the same way.
Can I freeze leftovers?
Yes! Store in an airtight container and freeze for up to 2 months. Reheat in a pan for best texture.
Is this dish spicy?
It depends on the peppers you use. Bell peppers = mild. Jalapeños or Thai chilies = spicy.
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More Delicious Pork Stir Fry Recipes!
From tender cuts to flavorful ground pork, these stir fry dishes are quick, delicious, and full of savory goodness!
- Broccoli Pork Stir Fry - Juicy pork tenderloin stir-fried with fresh broccoli in a savory soy-based sauce. A quick and hearty meal!
- Ground Pork Stir Fry - A simple and flavorful dish with garlic and ground pork cooked to golden perfection. Perfect with rice or noodles.
- Teriyaki Pork Stir Fry - Sweet and savory teriyaki sauce coats tender pork, onions, and peppers in this easy dinner favorite.
- Pork Stir Fry with Cabbage - Sliced pork stir-fried with ginger, carrots, and cabbage for a wholesome, veggie-packed meal.
Got questions or comments? Drop them below!