Hot & Sour Pork & Pepper Stir-Fry

Name: Hot & Sour Pork & Pepper Stir-Fry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: Asian
Ingredients: 100 g Thai jasmine rice; 1 tbsp Sesame seeds; 1 tsp Sunflower oil; 250 g Pork fillet, cut into finger-width strips; 1 large Red bell pepper, deseeded and sliced; 1 large Yellow bell pepper, deseeded and sliced; 2 tsp Cornflour; 2 tsp Soy sauce; 2 tbsp Lime juice; 2 tbsp Clear honey; ½ whole Red chilli, sliced

Recipe GLPR829b6fc7f82c54

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Asian

Main Course

40 min

202 cal

Servings: 6

SNAP eligible

A vibrant Asian-inspired stir-fry featuring tender strips of pork and colorful bell peppers in a tangy, slightly sweet sauce with the warmth of fresh chilli. Served over fluffy jasmine rice and topped with toasted sesame seeds for a delightful nutty finish.

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Ingredients

100 g Thai jasmine rice

1 tbsp Sesame seeds

1 tsp Sunflower oil

250 g Pork fillet, cut into finger-width strips

1 large Red bell pepper, deseeded and sliced

1 large Yellow bell pepper, deseeded and sliced

2 tsp Cornflour

2 tsp Soy sauce

2 tbsp Lime juice

2 tbsp Clear honey

½ whole Red chilli, sliced

Directions

Measure 300 ml of water and bring to a boil in a medium saucepan. Add the jasmine rice, stir once, then cover with a tight-fitting lid and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed and the rice is tender and fluffy. While the rice cooks, place the sesame seeds in a dry frying pan over medium heat and toast them, stirring frequently, until they turn golden brown and fragrant, about 2–3 minutes. Transfer to a small bowl and set aside.
Heat the sunflower oil in a large non-stick frying pan or wok over high heat until shimmering. Add the pork strips and stir-fry for 3–4 minutes until lightly browned on all sides, breaking them up as they cook. Add the sliced red and yellow peppers and continue to stir-fry for another 2–3 minutes, stirring constantly to keep everything moving and ensure even cooking. The pork should be cooked through with no pink remaining inside.
While the pork and peppers are cooking, whisk together the cornflour and soy sauce in a small bowl until smooth, then add the lime juice, honey, sliced chilli, and 6 tablespoons of cold water. Stir until well combined. Pour this sauce mixture into the wok with the pork and peppers, stirring constantly to coat everything evenly. Cook for 1–2 minutes, stirring continuously, until the sauce has slightly thickened and coats the pork and peppers with a glossy glaze.
Divide the cooked jasmine rice among serving bowls or plates and top with the hot and sour pork and pepper stir-fry. Sprinkle the toasted sesame seeds over the top and serve immediately while hot.

Comments

Grocery List Plus Editorial Staff4.5

This stir-fry checks most boxes for a weeknight Charlotte meal: pork fillet and bell peppers are stocked everywhere, the ingredient list avoids specialty stops, and the 40-minute time is realistic once you factor in rice simmering and vegetable prep. The cost per serving runs around $3.50–$4.00, held down by pork sales at Walmart or Food Lion and the simple aromatics. The real caveat is that this is a same-night dish—stir-fried rice and protein don't reheat gracefully—and the recipe asks for attention during the cooking phase, which makes it less suitable for households juggling multiple demands at dinner hour. It's a solid, affordable choice for a sit-down family meal, but not a make-ahead option.