Easy Stir-Fried Black-Pepper Pork Recipe

Stir-fried Black pepper pork is such an easy way to do something delicious and healthy with lean pork. Stir-frying in general is one of the healthiest methods used for cooking Thai food. You can use a healthy oil and it doesn't take as much as deep frying something. It's also a great way to get all your colored, vitamin-rich vegetables. According to simple mom review's article on the benefits of stir-frying, it's more attractive, takes less time and is gorgeous in presentation. You can do it in front of your guest as well to add some entertainment value and a fantastic bouquet of good smells.

Stir-Fried Black Pepper Pork Social media image

Ingredients I Used

So, we have a little trick you can add to your routine to save time and money.  We usually work out in the evenings.  We stop at the store that's on the way home and head to the clearance section of the meat department.  We also go for the produce section.  I don't mind sharing this idea as long as you are going to freeze it or cook it to a safe temperature right away.  That's how we did this.  We started with some lean pork chops, which are lean white meat.  Then we just added black pepper and a bunch of healthy vegetables with some onions and peppers to give it some flavor.   You can use whatever vegetables or peppers you want.  Get the seeds out of your peppers to decrease the spice level.  Other than that it's a pretty straightforward stir-fry.

Black Pepper Pork Stir-Fry Ingredients

Print Recipe

Black Pepper Pork Stir-Fry

This black pepper pork stir-fry recipe is an easy way to cook some lean white meat with all the vitamins and minerals of your colorful vegetables.

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Course: Dinner

Cuisine: Pan Asian

Keyword: Black Pepper Pork, Pork, Stir-fried, Stir-fry

Servings: 4

Calories: 308kcal

Cost: $20

Equipment

• Wok

Ingredients

• 2 tablespoon Canola oil
• 1 pound Pork chops Sliced
• 1 cup Green onions Chopped
• ½ cup Ginger Cut into matchstick sized pieces
• 2 Thai peppers Fresh, Seeds removed and minced
• 1 cups Jalepeno ends cut off
• 1 cups Red Onion chopped
• 1 cup Bell pepper Sliced into strips or small pieces, several colors if possible
• 1 cup Thai basil leaves
• 1 cup Mushroom Chopped, Whatever kind you like
• ½ cup Cilantro Optional for garnish

Marinade

• 1 tablespoon Oyster Sauce Optional
• 2 tablespoon Soy sauce Can substitute fish sauce which is more typical but I was trying to reduce sodium but go for light soy sauce if you use soy sauce
• 1 teaspoon Stevia
• 1 tablespoon Black pepper
• 1 tablespoon Dry Thai pepper

Instructions

• Get all the ingredients read as imaged above so you are ready when the wok is hot.
• Combine the marinade ingredients, and mix.
• Mix marinade with the pork and marinate for several minutes or up to a day in the refrigerator.
• Heat the wok to medium-high and add the oil and then the ginger, garlic, onions, peppers etc and stir-fry for a few minutes.
• Add the pork and jalapenos, and cook until opaque.
• Add the rest of the vegetables and stir fry until they are soft but not mushy.
• Taste and adjust as needed.

Notes

 

 

Nutrition

Calories: 308kcal | Carbohydrates: 15g | Protein: 28g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 692mg | Potassium: 886mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2141IU | Vitamin C: 88mg | Calcium: 65mg | Iron: 2mg