Spicy Pork and Bell Pepper Sauté with Almonds

Name: Spicy Pork and Bell Pepper Sauté with Almonds
Total time: 70 min
Yield: 2
Ingredients: 5 tbsp olive oil; 0.25 cup rice wine vinegar; 2 tbsp minced garlic; 1 tbsp brown sugar; salt and pepper to taste; 4 boneless pork loin chops, cut into bite-sized pieces; 0.25 cup blanched slivered almonds; 5 tbsp vegetable oil; 3 tbsp finely chopped fresh ginger root; 1 tbsp hot chili paste; 5 tbsp teriyaki sauce; 1 green bell pepper, cut into strips; 1 red bell pepper, cut into strips; 1 yellow bell pepper, cut into strips; 2 tbsp chopped fresh mint

Revamp your dinner routine with this easy-to-make stir fry featuring tender pork, vibrant bell peppers, and crunchy almonds in a tangy sauce.

Recipe Info

Prep Time

70 min

Difficulty

Easy

Servings

Nutrition

calories579kcal

carbohydrates18g

fat45g

protein28g

sugar10g

Dinner East And Southeast Asian

Ingredients

5 tbsp olive oil

0.25 cup rice wine vinegar

2 tbsp minced garlic

1 tbsp brown sugar

salt and pepper to taste

4 boneless pork loin chops, cut into bite-sized pieces

0.25 cup blanched slivered almonds

5 tbsp vegetable oil

3 tbsp finely chopped fresh ginger root

1 tbsp hot chili paste

5 tbsp teriyaki sauce

1 green bell pepper, cut into strips

1 red bell pepper, cut into strips

1 yellow bell pepper, cut into strips

2 tbsp chopped fresh mint

Directions

In a large bowl, whisk together olive oil, rice wine vinegar, garlic, brown sugar, salt, and black pepper. Add pork pieces and toss to evenly coat. Let it rest at room temperature for 30 minutes.

In a separate large wok, toast almonds over medium heat until golden brown and fragrant. Transfer them to a separate bowl and set aside.

Remove the pork from the marinade and shake off excess; set aside while discarding remaining marinade.

Heat vegetable oil in the same wok over medium-high heat. Add pork, ginger, and chili paste. Stir in teriyaki sauce and increase heat to high. Keep stirring constantly until the pork turns white. Then add bell peppers and continue cooking until most of the liquid has evaporated.

Top with toasted almonds and fresh mint before serving.