Pork and Pepper Stir Fry
Ingredients
- 5 tablespoons olive oil
- ¼ cup rice wine vinegar
- 2 tablespoons minced garlic
- 1 tablespoon brown sugar
- salt and ground black pepper to taste
- 4 boneless pork loin chops, cut into bite-sized pieces
- ¼ cup blanched slivered almonds
- 5 tablespoons vegetable oil
- 3 tablespoons finely chopped fresh ginger
- 1 tablespoon hot chili paste
- 5 tablespoons teriyaki sauce
- 1 green bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 2 tablespoons chopped fresh mint
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Instructions
- Whisk olive oil, rice wine vinegar, garlic, brown sugar, salt, and black pepper together in a large glass or ceramic bowl. Add pork pieces and toss to evenly coat. Cover the bowl with plastic wrap; set aside at room temperature for 30 minutes.
- Heat a large wok over medium heat. Add almonds; toast until golden brown and fragrant. Transfer to a bowl; set aside.
- Remove pork from marinade and shake off excess; set aside. Discard remaining marinade.
- Heat vegetable oil in the wok over medium-high heat. Add pork, ginger, and chili paste; stir in teriyaki sauce. Increase heat to high; stir-fry, stirring constantly, until pork is white. Stir in bell peppers; stir-fry until most of the liquid has evaporated. Top with toasted almonds and fresh mint.
Source
Original recipe: View Original