Tested till perfect Pork and Three-Pepper Teriyaki Stir-Fry

Pork and Three-Pepper Teriyaki Stir-Fry

Serve stir-fry atop a bed of hot egg noodles.

By The Canadian Living Test Kitchen

Recipe2 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 4boneless pork loin chopboneless pork loin chops, (about 1 lb/500 g)
  • Pinch salt
  • Pinch pepper
  • 2 tbsp 2tbspvegetable oil
  • 1 1oniononions, thinly sliced
  • 1 1sweet red pepper, yellow and green pepper, thinly sliced
  • 1/4 cup 1/4cupchicken stock or water
  • 1/4 cup 1/4cupteriyaki sauce
  • 1 tbsp 1tbspwine vinegar or cider vinegar
  • 1 tsp 1tspcornstarch
  • 1 tsp 1tspwater
  • 1 tsp 1tsptoasted sesame seeds, (optional)
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Cut pork crosswise into thin strips; sprinkle with salt and pepper. In large skillet or wok, heat oil over high heat; brown pork, in batches if necessary. Transfer to plate.

Reduce heat to medium-high. Add onion and red, yellow and green peppers to pan; stir-fry for 3 minutes.

Add reserved pork and any juices, stock, teriyaki sauce and vinegar; bring to boil. Whisk cornstarch with water; whisk into sauce and cook, stirring, until glossy and pork mixture is coated. Serve sprinkled with sesame seeds (if using).

Additional information :

Tip: Look for the three-pack of different colour peppers because it's cheaper than buying them individually. Of course, if different colour peppers are unavailable, use all the same colour.

Nutritional Information Per serving: about

cal 280 pro 27g total fat 14g sat. fat 3g
carb 12g fibre 2g chol 66mg sodium 813mg

% RDI:

calcium 4 iron 12 vit A 19 vit C 192
folate 12
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