This Pork Stir Fry dish is inspired by my favorite meal when I go to my favorite Thai restaurant. However, when I go out the stir fries to be a little too saucy so this version is a little lighter, but still just as tasty. I used tender boneless pork chops and stir fried them with fresh garlic, onion, green bell pepper, mushrooms, soy sauce, sesame oil, rice vinegar and Thai seasoning. And much like the restaurants I go to, I served it over steamed Jasmine rice. For those of you that are a little leery of the word “Peppers” in the title, don’t be, the only peppers are green bell peppers so there is not much spice just crunchy, almost sweet peppers.
If you want to add a little kick, a sliced serrano pepper would be a nice addition. And if you have some frozen Crispy Pork Wontons they would be the perfect accompaniment. Enjoy!
Pork Stir Fry with Peppers and MushroomsPrint Recipe
- 1 1/2 cups uncooked jasmine rice
- 1 tablespoon canola oil
- 1 pound boneless pork chops, sliced very thin
- 4 cloves garlic, minced
- 1/2 onion, chopped
- 1 1/2 cups sliced mushrooms
- 1 green bell pepper, ribs and seeds removed, roughly chopped
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1/4 teaspoon ginger
- 2 teaspoons Thai seasoning
- 1/2 teaspoon sesame oil
- kosher salt and pepper to taste
Prepare rice according to package directions.
In a wok or large skillet heat canola oil over medium high heat and add sliced pork. Add 1/2 of the garlic and a little salt and pepper. Keep in mind you will be using soy sauce later so you don't want to add too much salt.
Once pork has browned add remaining garlic and other ingredients. Cook until veggies are slightly softened about 4 minutes,stirring often. Add salt and pepper to taste. Serve over jasmine rice.