Three Pepper Pork
Submitted by skycloud21
Lean pork loin strips seared fast and tossed with red, yellow, and smoky poblano peppers in a ginger-sesame sauce. A quick, low-carb skillet dinner that’s on the table in 15 minutes.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is the weeknight stir-fry that punches well above its weight.
Thin strips of boneless pork loin get a hard sear, then join crisp-tender bell peppers and smoky poblano in a quick sauce built from soy, fresh ginger, sesame oil, and a splash of rice vinegar.
The three peppers bring sweetness, color, and just enough heat from the poblano to keep things lively. Toss it over steamed rice and dinner is handled.
It’s the kind of meal that takes less time to cook than it does to order takeout.
Pro Tips
- Slice the pork against the grain into thin strips for the most tender bite
- Get the skillet screaming hot before adding the pork. You want a sear, not a steam
- Keep the peppers crisp-tender with a quick 3-minute cook. Overcooked peppers lose their snap and color
- Mix the sauce ingredients together in a small bowl beforehand so you can add them all at once when the time comes
Ingredients
Directions
Cut meat into strips and set aside.
Spray a large skillet with vegetable oil.
Place over medium high heat. Add pork strips to hot skillet and cook, stirring occasionally, for 5 minutes or until done.
Remove from skillet. Add bell pepper strips and chili pepper to hot skillet.
Cook about 3 minutes or until bell peppers are slightly tender but still crisp.
In a small bowl, stir together remaining ingredients.
Add to skillet with peppers and meat.
Cook and stir until heated through, about 2 minutes.
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