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Pork 'n' Pepper Stir-fry

 Pork 'n' Pepper Stir-fry
I like the taste of chop suey, so I came up with my own recipe. This speedy stir-fry is the satisfying result.—Opal Hoferer, Topeka, Kansas
4 ServingsPrep/Total Time: 25 min.


  • 1-1/2 cups julienned celery
  • 1 medium green or sweet red pepper, julienned
  • 1 medium onion, cut into wedges
  • 1 garlic clove, minced
  • 3 tablespoons vegetable oil
  • 2 tablespoons cornstarch
  • 1-1/4 cups cold water
  • 1 cup cubed cooked pork, beef or chicken
  • 2 tablespoons soy sauce
  • 1/4 teaspoon salt
  • Hot cooked rice


  • In a skillet, stir-fry celery, green pepper, onion and garlic in oil
  • until crisp-tender. Combine cornstarch and water until smooth; stir
  • into vegetables. Add pork, soy sauce and salt. Bring to a boil; cook
  • and stir for 2 minutes or until thickened. Serve over rice. Yield: 4
  • servings.
Nutritional Facts: 1 cup equals 211 calories, 14 g fat (2 g saturated fat), 32 mg cholesterol, 668 mg sodium, 10 g carbohydrate, 2 g fiber, 12 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or

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