Pepper Pork Stir Fry

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With tender pork and noodles, broccoli, mushrooms, red pepper, and onions in a sticky sweet and tangy pepper sauce, there’s a lot to love in this Pork Stir-Fry.

If you’ve hung out with me for long, you already know how much I love a good stir-fry. From a Chicken and Bacon Stir Fry to a Thai Steak and Green Bean Stir FryPineapple BBQ Shrimp Stir Fry to Ginger Chicken and Broccoli and the classic Beef and Broccoli Stir Fry there is a whole lot to enjoy here when it comes to stir-fries.

Pepper Pork Stir Fry recipe from The Well Plated Cookbook

Stir-fries can be a heck of a delicious way to use up the produce in the fridge and it gets even more impressive with just a little bit of advance planning. We often serve stir-fries as an all-in-one-bowl meal, but they are delicious with steamed rice, Asian rice, or Fried Rice.

This sauce has plenty of kick with a full two teaspoons of black pepper, along with garlic, ginger,  soy sauce, and a bit of honey. If your family has anything in common with my heat-loving family, I recommend serving with extra pepper or your favorite Asian hot sauce on the side for even more spicy deliciousness.

This pork stir fry recipe is a new favorite from my friend Erin‘s new cookbook, The Well Plated Cookbook! The cookbook will be hitting shelves tomorrow. Erin has included recipes for everything you need to get breakfast, lunch, dinner, snacks, or dessert on the table.

The Well Plated Cookbook is filled with 130 lightened up recipes and mouthwatering photographs for each dish. Each recipe is accompanied by helpful extras and practical tips, ideas for recipe swaps, variations, and ways to use leftovers.

The Well Plated Cookbook is a terrific resource for any foodie who appreciates a deliciously lightened up meal!

Rice noodles are one of my favorite things to add to a stir fry for texture and they also serve to kick up the flavors. The simple (relatively flavorless on their own) noodles pick up so much flavor from the sauce.

If I’ve mentioned it once, I’ve probably mentioned my love for rice noodles a dozen times. If you’ve never cooked them before, don’t fear. They’re easy as can be.

You’ll want to cook the noodles according to the package directions. Typically you’ll just add them to boiling water, remove from the heat, cover with a lid, and let rest for a few minutes until soft. Once you drain the noodles, you’ll rinse in cool water to stop the cooking process and set aside until you’re ready to add them to the stir-fry.

Pepper Pork Stir Fry

Stir Fry Cooking Tips

With a few of these tips in mind, you’ll be able to pull together a stir-fry using ingredients on hand any day of the week.

Start with a wok or a large deep skillet to stir-fry. I’ve tried classic woks, countless skillets, and frying pans over the years. For several years now, I’ve used this everyday pan to stir-fry and I absolutely love it.

(Unfortunately, the above pan is very hard to locate right now. Fingers are crossed that it hasn’t been discontinued. In the meantime, this pan is the closest thing to it in size that I’ve been able to find in a heavyweight pan. It’s significantly more expensive though, so if you can wait for the everyday pan, I recommend continuing to check back.)

I typically use tongs or a fish spatula for stir-frying. You can use any sturdy wooden or metal spatula, but fish spatulas really are the ultimate turner, stirrer, stir-fry tool.

Plenty of pepper adds up to a delicious pork stir fry!

If you’re cooking more than a pound of meat, you’ll want to split it up and cook small batches. Small batch cooking helps brown and seal the meat and keeps it tender.

Adding too much meat will reduce the temperature of the pan, produce more liquid, and cause the meat to stew instead of sear. Cooking too much meat at a time can result in tough meat that hasn’t absorbed much flavor.

Cut vegetables roughly the same size. Smaller pieces will cook faster, so making sure things are similar will keep things cooking evenly.

After the meat has cooked, add the firmer vegetables to the skillet first and then add softer vegetables as the firmer vegetables begin to soften. When the vegetables have softened, add the meat and any sauces to the pan. Stir, heat everything once more, and reduce the sauce as needed.

Kickin' Pepper Pork Stir Fry

Pepper Pork Stir Fry Recipe

  1. Cook the noodles according to the package instructions. Drain and rinse briefly under cold water. Shake to remove extra liquid and set aside.
  2. While the noodles are cooking, combine the pork, cornstarch, salt, and pepper in a gallon-size freezer bag. Seal and shake to coat all the pieces. Set aside.
  3. Heat a large skillet over medium-high heat. Add 1 tablespoon of oil to the skillet and heat until shimmering. Add the broccoli and red onion, stir to coat and saute for about 4 minutes before adding the red mushrooms and red pepper. Continue cooking an additional 3-4 minutes until the broccoli and red pepper are crisp-tender and the mushrooms and onions are soft. Transfer the cooked vegetables to a bowl.
  4. Add 1 tablespoon of oil to the empty skillet and heat until melted. Add half of the coated pork and saute. Stirring occasionally, cook for about 5 minutes, until no longer pink in the center. Transfer the cooked pork to a bowl or plate. Add 1 tablespoon additional oil to the skillet and repeat the cooking process with the remaining pork.
  5. While the pork is cooking, whisk together the soy sauce, cornstarch, honey, vinegar, pepper, garlic, and ginger. Add the sauce and the rest of the cooked pork to the pan. Stir to coat and allow to thicken for a minute or two. Add the noodles and toss with tongs to combine the ingredients and coat the noodles with the sauce.
  6. Add a splash of water (about 1/4 cup or so) while warming the sauce only if needed. Return the vegetables to the skillet. Remove from the heat. Taste and season with additional pepper if desired. Sprinkle with the green onions and sesame seeds, and serve immediately.
Can't wait to dig in to this Pepper Pork Stir Fry


Don’t forget to order your copy of The Well Plated Cookbook!

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Can't wait to dig in to this Pepper Pork Stir Fry

Pepper Pork Stir Fry

5 from 3 votes
With tender pork and noodles, broccoli, mushrooms, red pepper, and onions in a sticky sweet and tangy pepper sauce, there's a lot to love in this Pork Stir-Fry.
Pin Print Review
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Course: Main Course
Cuisine: American, Chinese
Servings: 6 generous servings

Ingredients 

Stir Fry Ingredients

  • 8 ounces brown rice noodles
  • 1 1/2 lbs small pork tenderloin, trimmed and cut into 3/4-inch cubes
  • 1/4 cup cornstarch
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons refined coconut oil, divided
  • 1 large head broccoli, cut bite-size, about 5 cups
  • 6 ounces shiitake mushrooms, thinly sliced, about 3 cups
  • 1 large red pepper, sliced thin, about 1 1/2 cups
  • 1 small red onion, sliced thin, about 1 1/2 cups
  • 4 medium green onions, sliced thin, about 1/2 cup
  • 1 1/2 tablespoons toasted sesame seeds

Sauce Ingredients

  • 2/3 cup low-sodium soy sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon honey
  • 3 tablespoons rice vinegar
  • 4 teaspoons freshly ground black pepper
  • 6 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced

Instructions

  • Cook the noodles according to the package instructions. Drain and rinse briefly under cold water. Shake to remove extra liquid and set aside.
  • While the noodles are cooking, combine the pork, cornstarch, salt, and pepper in a gallon-size freezer bag. Seal and shake to coat all the pieces. Set aside.
  • Heat a large skillet over medium-high heat. Add 1 tablespoon of oil to the skillet and heat until shimmering. Add the broccoli and red onion, stir to coat and saute for about 4 minutes before adding the red mushrooms and red pepper. Continue cooking an additional 3-4 minutes until the broccoli and red pepper are crisp-tender and the mushrooms and onions are soft. Transfer the cooked vegetables to a bowl.
  • Add 1 tablespoon of oil to the empty skillet and heat until melted. Add half of the coated pork and saute. Stirring occasionally, cook for about 5 minutes, until no longer pink in the center. Transfer the cooked pork to a bowl or plate. Add 1 tablespoon additional oil to the skillet and repeat the cooking process with the remaining pork.
  • While the pork is cooking, whisk together the soy sauce, cornstarch, honey, vinegar, pepper, garlic, and ginger. Add the sauce and the rest of the cooked pork to the pan. Stir to coat and allow to thicken for a minute or two. Add the noodles and toss with tongs to combine the ingredients and coat the noodles with the sauce.
  • Add a splash of water (about 1/4 cup or so) while warming the sauce only if needed. Return the vegetables to the skillet. Remove from the heat. Taste and season with additional pepper if desired. Sprinkle with the green onions and sesame seeds, and serve immediately. Enjoy!

Nutrition

Calories: 450kcal · Carbohydrates: 55g · Protein: 32g · Fat: 12g · Saturated Fat: 8g · Cholesterol: 74mg · Sodium: 1146mg · Potassium: 989mg · Fiber: 7g · Sugar: 8g · Vitamin A: 1252IU · Vitamin C: 117mg · Calcium: 69mg · Iron: 3mg
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Pepper Pork Stir Fry comes together in about half an hour!

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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