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My review
Pork and Pepper Stir Fry
SHINY3
"A very easy, spicy stir fry! Adjust spice to your particular taste! Best with marinade, but in a pinch, it's not necessary! Can be chicken, beef whatever meat or cut of meat you have on hand! Enjoy with basmati or sticky rice."
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Ingredients
1 h 10 m servings 579 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- In a large bowl, mix together rice wine vinegar, garlic, brown sugar, olive oil, and salt and pepper. Stir in pork pieces, cover, and leave at room temperature for 1/2 hour.
- Heat a large wok over medium heat. Toast almonds in hot, dry wok until golden brown and fragrant.
- Heat vegetable oil in wok over medium-high heat. Stir in marinated pork pieces, ginger, and chile paste. (Discard remaining marinade.) Mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until pork is white. Stir in peppers, and continue to stir fry until most of the liquid has evaporated. Top with toasted almond slivers and fresh mint.
Footnotes
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
Per Serving: 579 calories; 45.1 g fat; 17.5 g carbohydrates; 27.5 g protein; 59 mg cholesterol; 935 mg sodium. Full nutrition
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Reviews
Read all reviews 64104 Ratings
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Most helpful positive review
4/21/2006
I altered the recipe so much that I probably shoudn't rate it but I wanted to leave a review to let y'all know how adaptable & flavorful it is. I used leftover pork (spanish pork w/ white wine f...
Most helpful critical review
12/6/2010
Sorry to say this but this recipe fell short of expectations. It just wasn't that great. It's a nice try but I can get a more tasy meal far more easily.
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4/21/2006
I altered the recipe so much that I probably shoudn't rate it but I wanted to leave a review to let y'all know how adaptable & flavorful it is. I used leftover pork (spanish pork w/ white wine f...
9/7/2005
This was soooo good. I wanted to scrap the plate, and lick it!!!! For the teriyaki sauce I made my own...1/4 c. sugar, 1/4 soy sauce, 1 Tablespoon cider vinegar, 1 garlic, 1/2 tsp powered ging...
3/5/2007
This was very good. But it's an awful lot of oil (5 T of Olive Oil in the marinade and 5 T of Vegetable Oil for stir frying). We drained off the Olive Oil in the marinade before stir frying, b...
5/30/2006
Great Recipe..I added 1 teaspoon of red pepper flakes to the marinade in subsitute of the chili sauce, and at the end I found that I had a TON of thin sauce so I added 2T of cornstarch, turned o...
6/21/2009
This is a great stir fry as printed. For us we have to turn down the "heat" a little but otherwise no substitutes. I will not rate a recipe that I have taken apart - this is very unfair. Tha...
8/23/2006
We tweaked this a bit, but loved every bit. We substituted the mint for cilantro and chili for red pepper flakes, as others suggested. We also substituted a few tbsp of veggie oil for sesame o...
8/30/2005
Yum. Everyone loved this recipe! The pork had a wonderful flavor and it looked gorgeous on the serving plate. I didn't have mint, so used green onion & cilantro. Served over steamed calrose r...
4/21/2006
This was a very good stir fry meal. I used ground ginger (didn't have fresh on hand) and I didn't have the hot chili paste either. I added some hot pepper flakes to the marinade and used hoisi...
1/31/2008
This was very good. I normally make chicken stir fry, but now we will be eating pork more often! I added a little oyster sauce, honey & lime juice for more flavour. Thanks for a great recipe.