Pork with Bell Peppers


serves 4

  • 1 tbsp. vegetable or peanut oil
  • 1 tbsp. chili oil
  • 1 lb / 450 g pork fillet, sliced thinly
  • 2 tbsp. green chili sauce
  • 6 scallions, sliced
  • 1-inch / 2.5-cm piece fresh ginger, sliced thinly
  • 1 red bell pepper, seeded and sliced
  • 1 yellow bell pepper, seeded and sliced
  • 1 orange bell pepper, seeded and sliced
  • 1 tbsp. fish sauce
  • 2 tbsp. Thai soy sauce
  • juice of 1/2 lime
  • 4 tbsp. chopped fresh parsley
  • cooked flat rice noodles, to serve

( Metric Cooking Conversion )


Heat both the oils in a wok. Add the pork, in batches, and stir-fry until browned all over. Remove with a slotted spoon and set aside.

Add the chili sauce, scallions, and ginger to the wok and stir-fry for 1-2 minutes. Add the bell peppers and stir-fry for another 2-3 minutes.

Return the meat to the wok, stir well, and add the fish sauce, soy sauce, and lime juice. Cook for an additional 1-2 minutes, then stir in the chopped parsley and serve with flat rice noodles.

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