Omnivore's Cookbook · by Maggie Zhu★ 4.9 (17)
Pork and Pepper Stir Fry
NUTRITION · PER SERVING25M COOK
CAL 13%·PRO 52%
CARBS 10G16% OF CAL
1G FIBER5G SUGAR5G OTHER
FAT 13G43% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender pork seared until caramelized and tossed with crisp peppers and onions in a glossy savory sauce. Quick and comforting, best served over steaming rice.
mainchinesestir frypork🍳 skillet🍜 wokdairy free
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb pork tenderloin (, sliced against the grain into 1/8” pieces)
- 1 tablespoon Shaoxing wine
- 1/4 teaspoon salt
- 2 teaspoons cornstarch
- 1/4 cup chicken stock
- 2 tablespoons soy sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons sugar
- 1/2 teaspoon ground black pepper
- 2 tablespoons peanut oil ((or vegetable oil))
- 3 cloves garlic (, minced)
- 1/2 yellow onion (, sliced)
- 1 bell pepper (, sliced)
- 1 teaspoon toasted sesame oil
At a glance
PER SERVING · TIME 25M
CAL 13%·PRO 52%
CARBS 10G16% OF CAL
1G FIBER5G SUGAR5G OTHER
FAT 13G43% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 720mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 538mg
- Calcium
- 15mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 720MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.