Delicious pork stir fried with peppers, celery, and green onions over rice. Spicy Pork and Pepper Stir-Fry is quick and delicious.
I love stir fries. Don’t you love stir fries? I mean, they’re so easy and quick to throw together. You can pretty much make them out of anything. ANYTHING! They don’t even have to be Asian inspired. But this Spice Pork and Pepper Stir Fry is Asian inspired. In case you couldn’t figure that out.
“What do you mean they don’t even have to be Asian,” you ask? Well, I’ve made a Chicken Kiev stir fry, a few Tex-Mex stir fries, and a few other cuisine mash ups in a stir fry that I can’t remember off the top of my head. Brain=sieve, remember?
Heh. It would be even more colorful if it wasn’t pouring like Noah on the Ark. I know I’ve discussed how I don’t have a space for a “studio” and pretty much just use my phone. I know. It’s SO not professional. So, I’m at the mercy of mother nature and on THIS day, she decided I was to have crap lighting.
I can only say it tasted WAY better than it looks. Especially since I added some easy, squeezy minced ginger from Gourmet Garden. If you don’t know about these products, I suggest you go to your store and buy them.
I used to purchase fresh ginger, actually still do on occasion, and then grate it as needed. It’s a pain. I keep it in the freezer and grate as needed with my micrplane. Not anymore. Since I found the Gourmet Garden ginger paste in a tube in the produce aisle, I’m in love! I can easy make ginger based sauces for stir fries such as this any time I want!
I know. I’m drooling, too. The pork, the peppers, the rice, the EGG ROLL! Yes. They’re frozen. Cut me some slack! I remember Mom making these and they’re not all that easy to throw together. They take time to prepare the ingredients, roll them, cook them. Not really something you can quickly throw together on a weeknight. Though, if I was a prepared person, I could make a batch and freeze them for whenever we wanted egg rolls. *snicker*
In my spare time!
- 1 pound lean pork, thinly sliced
- 2 tablespoons cornstarch, divided
- 3 tablespoons reduced sodium soy sauce, divided
- 1 cup thinly sliced onion
- 2 cups thinly sliced bell peppers
- 1 cup fat free chicken broth
- 1 tablespoon rice vinegar
- 1 tablespoon sweet chile sauce
- pinch crushed red pepper
- 1 cup thinly sliced green onions
- Place the pork, 1 tablespoon cornstarch, and 2 tablespoons soy sauce in a mixing bowl and marinate 20 minutes.
- Heat a large skillet coated with cooking spray over medium-high heat. Add the pork and cook until brown. Remove from heat and keep warm.
- Return the pan to the heat and coat with additional cooking spray. Add onions and peppers and sauté until they begin to soften. Return the pork to the pan.
- Combine the chicken broth, vinegar, chile sauce, remaining cornstarch, soy sauce, and crushed red pepper in a small mixing bowl. Pour over the pork mixture. Bring to a boil and then simmer until thickened.
- Divide the rice evenly between 4 plates. Top with 1 1/2 cups pork mixture. Garnish with 1/4 cup sliced green onions.