Pork Stir-Fry with Bell Peppers and Onions

Name: Pork Stir-Fry with Bell Peppers and Onions
Prep time: 22 min
Cook time: 16 min
Total time: 38 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1¼ lb (570 g) boneless pork loin, partially frozen, trimmed of excess fat, sliced against the grain into ⅛-inch (3 mm) thick strips about 2 inches (5 cm) long; 1 tablespoon (15 ml) low-sodium soy sauce; 2 teaspoons (6 g) cornstarch; 1 tablespoon (15 ml) Shaoxing wine or dry sherry; 3 tablespoons (45 ml) low-sodium soy sauce; 3 tablespoons (50 g) hoisin sauce; 1 tablespoon (15 ml) unseasoned rice vinegar; 1 teaspoon (5 ml) toasted sesame oil; 2 teaspoons (6 g) cornstarch; ⅓ cup (80 ml) water, cold; 4 tablespoons (60 ml) avocado or peanut oil, divided: 1 tablespoon per pork batch, 1½ tablespoons for the vegetables, ½ tablespoon for the garlic and ginger; 1 large (about 8 oz) (225 g) large yellow onion, halved and cut into ½-inch (1.25 cm) wide wedges, layers separated; 2 large (about 14 oz total) (400 g) bell peppers (mix of red and green), seeded and cut into 1-inch (2.5 cm) pieces; 4 cloves (12 g) garlic, minced; 1 tablespoon (6 g) fresh ginger, peeled and finely grated; 2 whole (30 g) scallions, thinly sliced, for garnish (optional); 4 cups (620 g) cooked white rice, hot (from about 1⅓ cups / 260 g uncooked rice)

From the MyKitchenBank Kitchen

Tender velveted-style pork loin slices, crisp-tender bell peppers and sweet onion tossed in a glossy garlicky soy-hoisin sauce. Ready in about 45 minutes, and the vegetables and sauce are prepped while the pork marinates in the fridge. Serve over steamed rice.

Prep: 22 min
Cook: 16 min
Wait: 5 min
Total: 43 min
Makes: 4 servings (about 6 cups stir-fry, plus 4 cups cooked rice)

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Ingredients

4 servings

For the pork
1¼ lb (570 g) boneless pork loin, partially frozen, trimmed of excess fat, sliced against the grain into ⅛-inch (3 mm) thick strips about 2 inches (5 cm) long
1 tablespoon (15 ml) low-sodium soy sauce
2 teaspoons (6 g) cornstarch
1 tablespoon (15 ml) Shaoxing wine or dry sherry
For the sauce
3 tablespoons (45 ml) low-sodium soy sauce
3 tablespoons (50 g) hoisin sauce
1 tablespoon (15 ml) unseasoned rice vinegar
1 teaspoon (5 ml) toasted sesame oil
2 teaspoons (6 g) cornstarch
⅓ cup (80 ml) water, cold
For the stir-fry
4 tablespoons (60 ml) avocado or peanut oil, divided: 1 tablespoon per pork batch, 1½ tablespoons for the vegetables, ½ tablespoon for the garlic and ginger
1 large (about 8 oz) (225 g) large yellow onion, halved and cut into ½-inch (1.25 cm) wide wedges, layers separated
2 large (about 14 oz total) (400 g) bell peppers (mix of red and green), seeded and cut into 1-inch (2.5 cm) pieces
4 cloves (12 g) garlic, minced
1 tablespoon (6 g) fresh ginger, peeled and finely grated
2 whole (30 g) scallions, thinly sliced, for garnish (optional)
To serve
4 cups (620 g) cooked white rice, hot (from about 1⅓ cups / 260 g uncooked rice)

Equipment (7)

14-inch (35 cm) wok or 12-inch (30 cm) large skillet
Sharp chef's knife and cutting board
Medium mixing bowl with lid or plastic wrap (for the pork)
Small bowl (for the sauce)
Spatula or wok spatula
Large plate (for the cooked pork)
Paper towels (for wiping the pan)

Steps

Before you start

Freeze the pork for 15–20 minutes so it firms up and slices thinly and evenly.
Timing: the pork marinates 15 minutes in the fridge while you mix the sauce and cut the vegetables, so no time is wasted. Start the rice now: about 1⅓ cups (260 g) uncooked white rice makes 4 cups cooked.
Prep every ingredient and mix the sauce before heating the pan. Stir-frying moves fast, and the cooking takes about 16 minutes.
Use a high-smoke-point oil such as avocado or peanut oil. If using a 12-inch skillet instead of a wok, keep the batches small and add oil as directed.

1
Slice the pork
- Trim any thick fat from the partially frozen pork loin.
- With a sharp knife, slice it against the grain into ⅛-inch (3 mm) thick strips about 2 inches (5 cm) long.
- Place the strips in a medium bowl.
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Ready when: Strips are thin and uniform, with the grain running across the short side.
Tip: Partially frozen pork is much easier to slice thinly and evenly.
2
Marinate the pork
- Add 1 tablespoon soy sauce, the Shaoxing wine and 2 teaspoons cornstarch to the pork.
- Toss with your hands for 30 seconds until every strip is lightly coated and no dry cornstarch remains.
- Cover and refrigerate right away for at least 15 minutes (up to 24 hours).
- Do the next two steps while it chills.
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Ready when: Pork looks glossy and slightly tacky, with no dry spots.
Tip: Keep the pork cold. Total time out of the fridge, including slicing, should stay well under 2 hours (1 hour if your kitchen is above 90°F/32°C).
3
Mix the sauce
- In a small bowl, whisk together 3 tablespoons soy sauce, the hoisin, rice vinegar, sesame oil, 2 teaspoons cornstarch and the cold water until completely smooth.
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Ready when: No cornstarch lumps remain at the bottom of the bowl.
Tip: Re-whisk right before pouring; cornstarch settles quickly.
4
Prep the vegetables
- Cut the onion into ½-inch (1.25 cm) wedges and separate the layers.
- Cut the peppers into 1-inch (2.5 cm) pieces.
- Mince the garlic, grate the ginger and combine them on a small plate.
- Slice the scallions if using.
- Set everything within reach of the stove.
- The pork should have marinated 15 minutes in total by the time you finish.
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Ready when: Vegetable pieces are uniform and the pork has chilled at least 15 minutes.
Tip: Uniform pieces cook at the same rate.
5
Sear the pork
- Heat a wok or large skillet over high heat for 2 minutes until a drop of water evaporates instantly.
- Add 1 tablespoon oil and swirl.
- Add half the pork in a single layer and cook undisturbed 45 seconds, then stir-fry 30 to 45 seconds more.
- Transfer to a clean plate.
- Wipe out any burnt bits with a paper towel (carefully, with tongs), reheat the pan 20 seconds, then repeat with 1 tablespoon oil and the remaining pork.
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Ready when: Pork is browned at the edges and mostly opaque, with a little pink left in the center. It is about 80% cooked and will finish in the sauce.
Tip: Cook in two batches; crowding steams the meat. Do not cook it longer now or the thin slices will turn dry.
6
Stir-fry the vegetables
- Reduce heat to medium-high and add 1½ tablespoons oil.
- Add the onion and stir-fry 2 minutes.
- Add the bell peppers and stir-fry 2 to 3 minutes more, tossing often.
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Ready when: Onion edges are translucent and lightly charred; peppers are bright and crisp-tender.
Tip: If the pan looks dry or begins to scorch, add 1 tablespoon water.
7
Add garlic and ginger
- Push the vegetables to the sides and add ½ tablespoon oil to the center.
- Add the garlic and ginger and stir for 20 to 30 seconds, then toss them into the vegetables.
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Ready when: Fragrant, with no browning.
Tip: Garlic turns bitter if it browns, so keep it moving.
8
Sauce and finish
- Return the pork and any juices to the pan.
- Re-whisk the sauce and pour it in.
- Stir constantly for 1 to 2 minutes until the sauce bubbles, thickens and coats everything in a glossy glaze.
- Cut into the thickest pork strip to check it.
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Ready when: Sauce coats the back of a spoon and the thickest pork strip is opaque white-tan with no pink.
Tip: If the sauce is too thick, stir in 1 to 2 tablespoons water.
9
Serve
- Divide the hot rice among four bowls, spoon the stir-fry on top and sprinkle with scallions.
- Serve immediately.

Good to know

Tips

Slicing thinly and against the grain is the key to tender pork.
Get the pan very hot before adding the pork for a good sear, but pull the pork while it is still slightly pink inside; it finishes in the sauce.
Do not overcrowd the pan; cook in batches to keep everything stir-frying rather than steaming.
Add a pinch of red pepper flakes or chili crisp for heat.

Make ahead

Slice and marinate the pork (covered, in the refrigerator), cut the vegetables and mix the sauce up to 24 hours ahead; store each separately in the refrigerator. Re-whisk the sauce before using and cook just before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight container up to 3 days. Freezer: up to 2 months, though the peppers will soften. Reheat in a skillet over medium heat for 3 to 4 minutes with a splash of water, or microwave in 1-minute bursts until steaming hot (165°F/74°C).

Substitutions

boneless pork loin → boneless pork tenderloin or chicken breast. Slice the same way. Cook chicken until no pink remains and it reaches 165°F (74°C).
Shaoxing wine or dry sherry → dry sherry or low-sodium chicken broth. Broth gives a milder flavor.
hoisin sauce → 2 tablespoons oyster sauce plus 1 tablespoon honey. Slightly less spiced but similarly sweet and savory.
low-sodium soy sauce → tamari. Makes the dish gluten-free; also check the hoisin and wine labels.