Pork and Pepper Stir-fry

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 20 minutes

Ingrédients

Pork & Marinade

1 lb pork shoulder or loin (cut into thin strips)

1 tablespoon water

1 teaspoon cornstarch

2 teaspoons vegetable oil

1 teaspoon Shaoxing wine

1 teaspoon oyster sauce

1 teaspoon light soy sauce

Stir Fry

1 tbsp ginger

3 cloves garlic

8 oz shishito peppers (or bell peppers)

8 oz sugar snap peas

1 tablespoon Shaoxing wine

6–8 oz udon noodles

1 teaspoon sweet soy sauce

Instructions

Boil and prepare udon noodles per package instructions.

In a bowl, combine the thin strips of pork, water, cornstarch, oil, Shaoxing wine, oyster sauce and light soy sauce. Mix well and set aside while you prepare the other ingredients.

De-seed the peppers, and thinly slice them on a diagonal.

Heat your wok over high heat until smoking. Add 1 tablespoon of oil, and then add the pork. Stir-fry for 2-3 minutes, until the pork is lightly browned around the edges. Remove the pork from the wok and set aside.

Over medium-high heat, add another tablespoon of oil, along with the ginger, garlic, and peppers & peas, and fry for 30 seconds to 1 minute. The peppers should be beginning to blister from the heat, but control the heat to avoid burning the garlic!

Add the Shaoxing wine to deglaze the wok. Stir for another 10 seconds.

Add udon noodles to wok with splash of sweet soy sauce. Stir for another 10 seconds.

Add the pork back to the wok along with the rest of the sweet soy sauce. Stir-fry for another few seconds over high heat, and serve.

Notes

3/27/2026 — followed below notes and it turned out much better. I updated the recipe accordingly. If you go with the original recipe, it's from the Woks of Life, and it called for "ong hot green peppers,” “Italian long hot peppers,” and “Italian sweet chili peppers."

2025 — Added green beans before the peppers and that was a fail (too crunchy for my tastes). Would steam them before if I do green beans again, but sugar snap peas would work better. Also doubled the pork and used teriyaki pork tenderloin from Aldi. Accordingly doubled the marinade but there was too much and the pork didn’t brown. So even if you use the full tenderloin, keep the marinade the same.

Nutrition

• Calories: 110 kcal
• Lipides Totaux: 2 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 2 g
• Cholestérol: 36 mg
• Sodium: 420 mg
• Glucides Totaux: 7 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 3 g
• Protéines: 13 g