Bell Pepper and Pork Stir-Fry
with Green Onion Rice- Soy
- Sulphites
- Wheat
It's a mixed pepper bonanza! Green and sweet bell peppers get tossed with garlicky pork and drizzled with a glossy, umami-packed hoisin sauce! Green onion rice makes the perfect pedestal for these fine flavours to rest on!
Ingredients
340 g
Pork Chops, boneless
¾ cup
Jasmine Rice
160 g
Sweet Bell Pepper
200 g
Green Bell Pepper
2 tsp
Garlic Salt
2 unit
Green Onion
4 tbsp
Teriyaki Sauce
(Contains: Soy, Sulphites, Wheat)
1 tbsp
Cornstarch
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
56 g
Onion, sliced
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered. Meanwhile, core then cut peppers into 1/4-inch slices. Thinly slice green onions.
Pat pork dry with paper towels, then cut into 1/2-inch-thick strips. Add pork, garlic salt and cornstarch to a large bowl. Toss to coat. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then peppers and onions. Cook, stirring often, until tender-crisp, 4-5 min. Transfer veggies to a plate.
Reheat the same pan over medium-high. When hot, add 1 tbsp oil, then pork. (NOTE: Don't overcrowd the pan; for 4ppl, cook in batches, using 1 tbsp oil per batch.) Cook, stirring occasionally, until golden and cooked through, 3-4 min.**
Add veggies back to the pan with pork. Add teriyaki sauce, soy sauce and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until veggies are warmed through and sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste.
Fluff rice with a fork. Season with salt and stir in half the green onions. Divide rice between bowls, then top with pepper and pork stir-fry. Sprinkle remaining green onions over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The pork and sauce were well-received by many, though some found the overall flavour a bit bland or one-dimensional; adding ginger, chili flakes, or a touch of sweetness can help round it out.
- Ease of prep: Most reviewers found this a quick and straightforward stovetop meal, though a few noted it took longer than estimated.
- Suggestions: Reduce or skip the added salt, as the soy and teriyaki sauces already contribute significant saltiness; slicing the pork thinner than instructed and cooking it just until it loses its pink colour helps keep it tender. Adding snap peas, carrots, or water chestnuts brings more variety to the stir-fry.
- Leftovers: Leftovers held up well according to at least one reviewer, and the dish made enough for a satisfying meal with some rice to spare.
- Rice: Several reviewers found the jasmine rice turned out sticky or mushy; adding a little extra water and allowing a longer steam off the heat can improve the texture.
