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Milk Street Recipe
Stir-Fried Pork and Sweet Peppers with Peanuts
The flavors in this colorful stir-fry are a fantastic combination of savory, sweet, tangy, garlicky, spicy and nutty. Briefly marinating the sliced tenderloin means that the meat browns beautifully in the skillet and also adds flavor and moisture to an otherwise lean and mild cut. Balsamic vinegar may seem like an odd ingredient in a stir-fry, but it mimics the subtle sweetness, moderate acidity and maltiness of Chinese black vinegar and probably already is in your pantry. Serve with steamed white rice.
4 to 6
Servings
Tip
Don’t use a conventional (that is not nonstick) skillet. The pork will char and stick to the skillet instead of nicely browning.
45 minutes
Ingredients
-
1¼
pound pork tenderloin, trimmed of silver skin and sliced crosswise ⅛ to ¼ inch thick
-
3
tablespoons grapeseed or other neutral oil, divided
Directions
Reviews
August 13, 2022
fabulous flavor
This is a 10 and will become a go to recipe. Can't wait to serve it to friends and family! We made it with boneless skinless chicken breasts and look forward to making it with pork.
August 11, 2022
Fabulous recipe
This recipe shows the Milk Street philosophy of great cooking streamlined to perfection. The balance and proportion and ease of assembly were spot on. Brilliant!
May 26, 2022
So good
One of the best all around Asian dishes I’ve ever eaten/made. Really amazing from every perspective, flavor, textures and eye appeal.
August 9, 2022
Easy Weeknight Asian
I followed the recipe exactly for proportions but used boneless pork sirloin chops I pulled out of the freezer. I served it over basmati rice, which needed a little more sauciness than the recipe provides. Next time I'll double the sauce. A great way to use summer pepper garden bounty.
This is a wonderful and easy weeknight meal. Easy to prep, and completely fool-proof to cook. Perfect balance of sweetness from the peppers, acidity from the vinegar, and warmth from the chili-garlic sauce (2.5 Tablespoons works best). The peanuts also provide a nice textural element. I made it exactly as written, and will definitely be adding it to the "regular rotation".
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I’m a Milk Street newbie & after making this recipe, I’ve decided to invest in a year’s subscription after my free trial. I live in the SF Bay Area, which certainly helps in easily scrounging up ingredients like black vinegar. As for this recipe, the meat came out nice & velvety; the peppers & scallions were a nice counterpoint. I initially used only 2 TBS of chili-garlic sauce, found it wasn’t spicy enough and added the third afterward. (I don’t like things super spicy if that gives you an idea of how this recipe might suit you.) The fry sherry (not cooking sherry) added that certain taste you get with good Chinese takeout. Unlike such takeout, though, this dish wasn’t greasy. I used grape seed oil.