Best 4 Asian Pork N Peppers Recipes

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Tantalize your taste buds with our exquisite Asian Pork and Peppers dish, a culinary masterpiece that blends bold flavors and vibrant colors. This delectable dish features tender pork slices marinated in a savory blend of soy sauce, Chinese rice wine, oyster sauce, and aromatic spices, then stir-fried with an array of colorful bell peppers, resulting in a symphony of flavors that will dance on your palate. Accompanying this main course are three additional recipes that elevate your dining experience. Delight in the refreshing crunch of our Asian Cucumber Salad, a harmonious balance of crisp cucumbers, zesty cilantro, and a tangy dressing. For a delightful appetizer, try our savory Pork and Chive Dumplings, where minced pork and chives are enveloped in delicate dumpling wrappers and pan-fried to golden perfection. And to complete your meal, indulge in our Steamed Jasmine Rice, a fluffy and fragrant foundation that perfectly complements the bold flavors of the main dish. Prepare to embark on a culinary journey that will leave you craving more.

Here are our top 4 tried and tested recipes!

PORK AND PEPPER STIR FRY



Pork and Pepper Stir Fry image

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.

Provided by SHINY3

Categories     World Cuisine Recipes     Asian

Time 1h10m

Yield 4

Number Of Ingredients 16

¼ cup rice wine vinegar
2 tablespoons minced garlic
1 tablespoon brown sugar
5 tablespoons olive oil
salt and pepper to taste
4 boneless pork loin chops, cut into bite sized pieces
5 tablespoons vegetable oil
3 tablespoons finely chopped fresh ginger root
1 tablespoon hot chile paste
5 tablespoons teriyaki sauce
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
salt and pepper to taste
¼ cup blanched slivered almonds
2 tablespoons chopped fresh mint

Steps:

  • 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.

Nutrition Facts : Calories 578.9 calories, Carbohydrate 17.5 g, Cholesterol 59.1 mg, Fat 45.1 g, Fiber 2.2 g, Protein 27.5 g, SaturatedFat 8.1 g, Sodium 934.9 mg, Sugar 10.3 g

CHINESE PORK AND PEPPERS



Chinese Pork and Peppers image

Provided by Marian Burros

Time 30m

Yield 2 servings

Number Of Ingredients 13

12 ounces whole onion or 11 ounces chopped ready-cut onion (2 cups)
2 teaspoons canola oil
1 large clove garlic
8 ounces pork tenderloin
16 ounces whole red, yellow and green peppers or 14 ounces thinly sliced peppers (4 cups)
4 ounces whole mushrooms or 3 ounces sliced, ready-cut mushrooms (1 cup)
1 tablespoon fresh or frozen ginger
1/8 to 1/4 teaspoon hot-pepper flakes
3 tablespoons dry sherry
1 tablespoon reduced-sodium soy sauce
2 tablespoons water
1 tablespoon cornstarch
1/2 cup no-salt-added beef broth

Steps:

  • Chop whole onions and saute in hot oil in a nonstick skillet.
  • Mince garlic, and add to onion.
  • Trim fat from the tenderloin, and cut the meat into 2- or 3-inch strips, 1/4 inch wide. Add to pan and cook until brown on both sides.
  • Wash, trim, seed and slice whole peppers into thin strips, about 1/4 inch wide. Add to pan, and continue cooking over medium heat.
  • Wash, trim and slice whole mushrooms, and grate ginger. Add mushrooms, ginger, hot-pepper flakes, sherry and soy sauce to pan, and cook until mushrooms begin to soften.
  • Stir one tablespoon of water into the cornstarch to make a paste; stir in remaining water, and mix with beef broth. Add to pan, and cook over low heat, stirring, until mixture thickens.

Nutrition Facts : @context http, Calories 383, UnsaturatedFat 7 grams, Carbohydrate 40 grams, Fat 9 grams, Fiber 9 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 456 milligrams, Sugar 16 grams, TransFat 0 grams

SKILLET PORK AND PEPPERS



Skillet Pork and Peppers image

This one-pan dish has flavors reminiscent of the Italian-American classic sausage-and-peppers, but is much lighter. We've swapped the typical sausage for lean and juicy pork tenderloin and added pickled pepperoncini for zip.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 large pork tenderloin (about 11/2 pounds), trimmed
Kosher salt
3 tablespoons extra-virgin olive oil
1 small onion, thickly sliced
2 red and/or yellow bell peppers, sliced into wide strips
6 cloves garlic, smashed
16 fresh sage leaves
2 tablespoons tomato paste
1/4 cup sliced pickled pepperoncini, plus 2 teaspoons liquid from the jar
1/3 cup dry white wine
2/3 cup low-sodium chicken broth
1/4 cup grated Parmesan

Steps:

  • Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
  • Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
  • Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil, scraping up any browned bits with a wooden spoon or spatula. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
  • Photography by Antonis Achilleos

Nutrition Facts : Calories 380, Fat 18 grams, SaturatedFat 4.4 grams, Cholesterol 115 milligrams, Sodium 586 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 40 grams

SZECHUAN PORK AND BROCCOLI



Szechuan Pork and Broccoli image

I devised this recipe years ago to use up some leftover pork. Nowadays, we don't wait for leftovers! The spicy dish is easy to prepare, and in addition to broccoli, you can use almost any combination of fresh vegetables.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 15

1 pound fresh lean pork (tenderloin or roast)
6 to 8 green onions
1 medium green or sweet red pepper
1-1/2 cups fresh broccoli
1 large onion
12 edible-pod peas
3 tablespoons peanut oil or vegetable oil
SAUCE:
2 cloves garlic, sliced
2 slices fresh ginger, chopped
1/4 teaspoon crushed red pepper flakes
2 tablespoons hot water
2 teaspoons sugar
6 tablespoons ketchup
4 tablespoons soy sauce

Steps:

  • Cut pork into narrow 1-in. strips, 1/4-in. thick; set aside. (Partially freeze pork first for easier cutting.) Cut green onions, peppers, broccoli and onion into 1-in. pieces; set aside. Combine garlic, ginger, pepper flakes, hot water, sugar, ketchup and soy sauce (or substitute 8 tablespoons prepared Hoisin Sauce for the ketchup and soy sauce); set aside. In wok or large skillet, heat peanut or vegetable oil over high heat. Stir-fry the pork in oil until browned; remove from wok and keep warm. Add more oil if necessary and stir-fry all vegetables tender/crisp. Add pork and sauce mixture; cook until thickened. Serve with boiled rice.

Nutrition Facts :

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and ensure that your dish turns out perfectly.
  • Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor and texture. This is especially important for the vegetables and herbs in this recipe.
  • Don't Overcook the Pork: Pork can easily become dry and tough if it's overcooked. Cook it just until it reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
  • Use a Wok or Large Skillet: A wok or large skillet is the best way to cook this dish. It will allow you to stir-fry the ingredients quickly and evenly.
  • Add the Sauce Gradually: Don't add all of the sauce to the pan at once. Start with a small amount and then add more as needed. This will help you prevent the dish from becoming too salty or overpowering.

Conclusion:

This Asian Pork and Peppers recipe is a quick, easy, and delicious weeknight meal. It's packed with flavor and healthy vegetables, and it's sure to be a hit with your family and friends. So next time you're looking for a simple but satisfying meal, give this recipe a try!

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