My Fly Pork Stir-Fry

Name: My Fly Pork Stir-Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese, Japanese, Korean, Fusion
Ingredients: 1 tbsp Fresh Ginger; 1 whole Green Bell Pepper; 1 bunch Green Onion; 1 clove Minced Garlic; 0.25 cup Mirin; 4 whole Pork Chop; 0.25 cup Rice Vinegar; 1 tbsp Sesame Oil; 0.5 cup Sliced Mushrooms; 0.5 cup Soy Sauce

Dinner 🍽️Lunch 🥪 Chinese 🇨🇳Japanese 🇯🇵Korean 🇰🇷Fusion High-Protein 💪Sugar-Free

My Fly Pork Stir-Fry brings tender, thin-sliced pork together with crisp bell pepper, mushrooms, and green onions in a glossy, sweet-salty glaze of mirin, rice vinegar, and soy sauce. Hints of ginger, garlic, and sesame oil add warmth and aroma, balancing richness with bright tang. It’s a quick weeknight dinner that’s great over steamed rice or noodles.

Prep20 mins
Cook15 mins
Serves4
DifficultyEasy

1

Slice the pork as thin as you can. Partially freezing the chops first makes slicing easier.
2

In a medium bowl, combine the pork with mirin, rice vinegar, and soy sauce. Cover and marinate in the refrigerator while you prepare the other ingredients.
3

Slice the mushrooms, green pepper, and the green parts of the green onions, then set them aside.
4

Mince the white parts of the green onions, the garlic, and the ginger.
5

Heat a wok or large skillet over medium heat and coat it with sesame oil.
6

Sauté the minced green onion, garlic, and ginger until fragrant.
7

Turn the heat to high. Squeeze the marinade off the pork and add the pork to the wok, reserving the marinade. Cook and stir until the pork is no longer pink, about 00:04:00.
8

Stir in the mushrooms, green pepper, and sliced green onion. Cook, stirring, until the vegetables are tender, about 00:04:00.
9

Stir in the reserved marinade and cook for about 00:02:00.