Spicy and sweet, this sensational stir fry marries marinated pork strips with a colorful medley of sweet peppers.
| Prep Time: | 30m |
| Cook Time: | 10m |
| Ready in: | 1h 10m |
| Yield: | 4 servings |
| Ingredients | |
| Marinade: 1/4 cup rice wine vinegar 2 tablespoons minced garlic 1 tablespoon brown sugar 5 tablespoons olive oil salt and pepper to taste Stir Fry: 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 1/4 cup blanched slivered almonds 2 tablespoons chopped fresh mint | |
- 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 Information Servings Per Recipe: 4 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 590 cal | Total Fat: | 45.9 g | Cholesterol: | 59 mg | |||
| Sodium: | 1128 mg | Carbohydrates: | 18.8 g | Fiber: | 2.4 g | |||
| Protein: | 28 g | |||||||
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