Pork pepper stir-fry
Thin pork tenderloin strips and peppers with a quick soy-ginger sauce.
Serving illustration.
Thin pork tenderloin strips and peppers with a quick soy-ginger sauce. This version is written for two people, with ingredient quantities that you can scale using the recipe card. Read the whole method before heating your pan so you can prepare the ingredients in the order they are used. Cooking times are estimates and should be checked against the doneness cues in the instructions.
What makes this dinner work
Tenderloin suits this quick method because it can be cut into thin, even strips. A thick pork chop is not a direct substitute for the same timing.
Keep the peppers in similar-sized strips so they soften together. A hot, crowded pan can release more liquid than the sauce needs.
Before you start
Have every ingredient ready before you start: the stir-fry moves quickly. Use a wide pan and a heat-safe utensil.
Measure the sauce ingredients and prepare the vegetables before handling any raw meat or seafood. Keep the ingredient list beside you: changes in thickness, pan size and stove output can affect the cooking time. When multiplying servings, a second pan or separate batches may work better than crowding everything into the original pan.
Cooking and handling notes
Cook pork tenderloin to 145°F (63°C) in the thickest part and let it rest for at least three minutes before slicing or serving.
The CDC guidance linked below covers keeping hands and surfaces clean, separating raw foods and refrigerating perishable food promptly. Check ingredient labels for allergies, including wheat, dairy, eggs, soy, peanuts and seafood where relevant.
Pork pepper stir-fry
Prep and cooking times are estimates.
Ingredients
How to make it
- Mix the sauceWhisk soy sauce, ginger, garlic, cornstarch and water. Slice vegetables before cutting the pork, or use separate boards.
- Cook the porkHeat half the oil in a large skillet over medium-high heat. Add pork in a single layer and cook, turning, until at least 145°F (63°C). Transfer to a clean plate and allow at least a three-minute rest.
- Cook vegetablesAdd the remaining oil, then peppers and onion. Stir-fry until tender-crisp, about 4–5 minutes. Reduce the heat if they darken too quickly.
- Sauce the panStir the sauce again, add it to the skillet and let it bubble until lightly thickened. Add a spoonful of water if needed to keep it glossy.
- CombineReturn the pork and toss to coat after its rest. Serve warm with rice if desired; rice is not included in the recipe quantities.
Make it work for you
Tenderloin suits this quick method because it can be cut into thin, even strips. A thick pork chop is not a direct substitute for the same timing. Keep the peppers in similar-sized strips so they soften together. A hot, crowded pan can release more liquid than the sauce needs.
Sources & editorial notes
Follow ingredient labels and the cooking guidance below. Food-safety references are listed for further reading.
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