Pork and Green Capsicum Stir Fry

With Carrots and Celery

Pork and Green Capsicum Stir Fry myfavouritepastime.com_7430The meat comes from Sus domesticus, also commonly known as domestic pig, swine or hog and the culinary name is Pork. Pork is one of the most widely eaten meats in the world, domesticated from the wild boar. Pork reminds me of the comic series, Asterix and Obelix. Obelix, noted for his fatness and superhuman strength is Asterix’s best friend. His favourite food is roast wild boar, of course.

Pork and Green Capsicum Stir Fry myfavouritepastime.com_7439Pork is eaten freshly cooked or preserved. Preserved pork includes ham, smoked pork, gammon, sausage and my favourite, bacon. Pork is particularly common as an ingredient in sausages like chorizo, salami and hot dogs. Bacon may be eaten smoked, boiled baked, or grilled, or used as a minor ingredient to flavour dishes, like soups, stews, doughnuts, burgers and sandwiches.

Pork and Green Capsicum Stir Fry myfavouritepastime.com_7366Today I want to share with you a recipe for Pork and Green Capsicum, stir-fry. Capsicum, also known as sweet pepper, is called red peppergreen pepper or bell pepper in North America. I enjoyed eating this stir-fry and hope you do to.

  • Ingredients
  • Olive or vegetable oil
  • 400g
 pork chops sliced into strips, across the grain
  • 2
 tablespoons low sodium soy sauce
  • 3
 medium carrots, thinly sliced, diagonally
  • 2
 celery stalks, thinly sliced, diagonally
  • 1
 medium green capsicum (bell pepper), julienned (I added some red to give colour)
  • 3/4
 cup frozen peas
  • 2-inch piece fresh ginger, peeled and grated or pounded
  • 3
 cloves garlic, crushed
  • 1
 cayenne pepper, thinly sliced (optional)
  • 2
 green (spring) onions, thinly sliced
  • 1/4
 cup, chopped cilantro
  • 1
 teaspoon sesame seeds
  • Ingredients for Stir fry sauce
  • ¼ cup low sodium soy sauce
  • 3 
tablespoons hoisin sauce
  • 1
 tablespoon tahini ( I didn’t add this)
  • 1
 teaspoon cornstarch
  • 1
 teaspoon sesame oil
  • ½
 cup water

Pork and Green Capsicum Stir Fry myfavouritepastime.com_7031Ingredients for marinating pork

Pork and Green Capsicum Stir Fry myfavouritepastime.com_7036Marinate the pork in 2 tablespoons soy sauce for at least 30 minutes.

Pork and Green Capsicum Stir Fry myfavouritepastime.com_7040Please make sure you assemble all ingredients before you start

Pork and Green Capsicum Stir Fry myfavouritepastime.com_7042Combine the ingredients for the stir-fry sauce

Pork and Green Capsicum Stir Fry myfavouritepastime.com_7043and whisk thoroughly to combine. Set aside.

Pork and Green Capsicum Stir Fry myfavouritepastime.com_7046Heat a wok or a large nonstick pan (skillet) over high heat until very hot. Swirl a tablespoon of oil in the wok to coat it; add the pork. Cook, stirring occasionally, until no longer pink and slightly browned, about 3 minutes. Transfer to a plate with a slotted spoon.

Pork and Green Capsicum Stir Fry myfavouritepastime.com_7050Add another tablespoon of oil to the same wok, if needed. Add the carrots, celery, and capsicum (bell pepper); season with some salt and pepper. Cook, stirring occasionally until nearly cooked through, 2-3 minutes.

Pork and Green Capsicum Stir Fry myfavouritepastime.com_7053Add the peas, garlic and ginger

Pork and Green Capsicum Stir Fry myfavouritepastime.com_7056and cook until fragrant, 30 seconds to 1 minute. Add the cayenne (if using) and cook for an additional 30 seconds.

Pork and Green Capsicum Stir Fry myfavouritepastime.com_7059Add the stir-fry sauce and pork, stir, and bring to a boil. Lower the heat and let cook for a minute, until the pork is piping hot.

Pork and Green Capsicum Stir Fry myfavouritepastime.com_7483Turn off the heat, and add the green onions, chopped cilantro, and sesame seeds. Serve hot, over a bed of rice.

Pork and Green Capsicum Stir Fry myfavouritepastime.com_7370The stir fry was very nice

Pork and Green Capsicum Stir Fry myfavouritepastime.com_7442I enjoyed eating it

Pork and Green Capsicum Stir Fry myfavouritepastime.com_7476Hope you enjoy it too..

Pork and Green Capsicum Stir Fry

Preparation time: 30 minutes; Cooking time: 15 minutes; Serves: 4-6 depending on portions

Ingredients

  • Olive or vegetable oil
  • 400g
 pork chops sliced into strips, across the grain
  • 2
 tablespoons low sodium soy sauce
  • 3
 medium carrots, thinly sliced, diagonally
  • 2
 celery stalks, thinly sliced, diagonally
  • 1
 medium green capsicum (bell pepper), julienned (I added some red to give colour)
  • ¾ cup frozen peas
  • 2-inch piece fresh ginger, peeled and grated or pounded
  • 3
 cloves garlic, crushed
  • 1
 cayenne pepper, thinly sliced (optional)
  • 2
 green (spring) onions, thinly sliced
  • ¼ cup, chopped cilantro
  • 1
 teaspoon sesame seeds

Stir fry sauce

  • ¼ cup low sodium soy sauce
  • 3 
tablespoons hoisin sauce
  • 1
 tablespoon tahini
  • 1
 teaspoon cornstarch
  • 1
 teaspoon sesame oil
  • ½ cup water

Instructions

  1. Marinate the pork in 2 tablespoons soy sauce for at least 30 minutes. Combine the ingredients for the stir-fry sauce and whisk thoroughly to combine. Set aside.
  2. Heat a wok or a large non-stick pan (skillet) over high heat until very hot. Swirl a tablespoon of oil in the wok to coat it; add the pork. Cook, stirring occasionally, until no longer pink and slightly browned, about 3 minutes. Transfer to a plate with a slotted spoon.
  3. Add another tablespoon of oil to the same wok if needed. Add the carrots, celery, and capsicum (bell pepper); season with some salt and pepper. Cook, stirring occasionally until nearly cooked through, 2-3 minutes. Add the peas, garlic and ginger, and cook until fragrant, 30 seconds to 1 minute. Add the cayenne (if using) and cook for an additional 30 seconds.
  4. Add the stir-fry sauce and pork, stir, and bring to a boil. Lower the heat and let cook for a minute, until the pork is piping hot. Turn off the heat, and add the green onions, chopped cilantro, and sesame seeds. Serve hot, over bed of rice.

Points to Note:

  • Please make sure the wok gets really hot, otherwise the meat will not cook in 3 minutes.

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

25 thoughts

    1. Hi Hari,
      I had mine with some steamed basmati rice. It was so nice, while it lasted. It would do well with jasmine rice too. Thanks so much and have a lovely evening!
      Liz

  1. You know what I noticed about your blog Liz? The picture of your featured recipe appears at the top of your blog for each post. That is genius! How do you do that? What a scrumptious-looking dish. I had a stir-fry for dinner but it didn’t look like this!

    1. That magic comes with the theme. I just have to set an image every time I am posting. There are themes that come with that feature. I am sure your stir fry looked even better. thanks and have a lovely night!

  2. What a post! A great recipe and a lesson on pork. You spoil us, Liz! It honestly looks like something I’d order at a restaurant — though I know yours tastes much better. Your photography is, also, professional quality. This post is as well-presented as the dish it describes. Nicely done! 🙂

    1. Hi there John,
      I was just on my way to sleep. I promised to sleep early today and guess what? it’s almost 1,00 am. (early indeed!). Thanks John. The pork tasted nice. Stir fries are the remedies for lazy people like me! Have a great week. Best wishes to Max!

    1. Hi Mama D,
      Nice to see you after some silence. Are you telling me you also don’t like the yellow, orange and red bell peppers? I love them all and eat them once or twice a week. I eat the green one less often though. It’s only good for certain special dishes. Thanks and have a lovely week!
      Liz

      1. No, I don’t like any bell peppers. I can tolerate yellow or orange but prefer to not have them. My husband loves them all though! I have been quiet lately, busy settling into a school schedule and getting ready to go to my father in law’s memorial this weekend. I have made several things to put on the blog but just did not have time to photograph them. As it was the quinoa photos weren’t that good, but frankly I just settled! Too busy for perfection. Enjoy your week!

        1. I am terribly sorry for the late reply. The day has been extra busy for me. I also trying to settle into school schedule, make sure homework is done etc Pick and drop from evening sports.. and other things. I agree with you, sometimes we can’t insist on being perfect.
          I hope everything will proceed as planned with the memorial. I shall be there with you in spirit. My thoughts are with you. Thanks you so much for dropping here several times despite the misfortune and your very busy schedule. I really appreciate your friendship and kindness and gracious nature. Have a peaceful evening.

  3. Looks very tasty! I’ve been trying to incorporate more hoisin sauce in my dishes. I mixed some with a ginger sesame dressing that I had mixed with some Cole slaw dressing. Surprisingly, it was great on a green salad. Gave it an Oriental ambience.

    Virtual hugs,

    Judie

    1. I love that “Virtual hugs” bit. what a great way to hug even a million people at the same time.
      You have given me a great recipe idea. I like the sound of ginger, sesame and salad. It must have been a hit. Love the smell of sesame oil. so strong and unique. I shall be concocting an oriental salad soon, thanks to you. Have a peaceful week, away from Tarantulas!

  4. Funny thing, I was going to make a pork stir fry for dinner tonight. Turns out I was too lazy to bother and had one of those M&M frozen concoctions – mango beef something-or-other with rice and beans. Tomorrow I think I will pull some pork out and try your recipe. Great photos and I am salivating already! I am very impressed with your Pinterest page! Wow, you’ve done a lot with it and all the good recipes too! Is tomorrow “mothers day” in Ontario? (Kidlets back to school?) 😉 Have a great day whatever it turns out to be.

    1. Great minds think alike and tend to be on the lazy side too. I had a pizza for dinner yesterday after hauling my daughter’s wordily belongings up to the 20th flour at the U of T. Enjoy the stir-fry. Make sure the pan gets very hot. It will cook in a jiffy (that’s the bit I love about stir-fries). I think it was invented for lazy people who want to eat tasty food with the least of effort. My Pinterest is growing, albeit slowly. I have neglected it in the past one week, but will try and add more stuff this week.
      Yes I have just dropped the ‘ little King’ to school. Nobody wants to take the bus on the first day of school, I don’t know why..the bus just rides empty as all the parents stream along and hassle for the limited parking spots. When day 2 arrives, everybody appreciates, there is something called a bus, a great load off your back. Have a lovely day, Sandy. Thanks for your friendship!

  5. That looks perfect. Has the weather started to turn for you? This looks like something that would be just the ticket as the chill starts gently strolling in.

    1. It tasted very nice actually. We are currently at 55F (13C) very cool and nice morning. Full of drizzle. Thanks for complimenting and have a wonderful week!

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