Korean Spicy Pork and Vegetable Stir-Fry

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Korean · 40 min · Pork · dairy-free

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Ingredients

• 1/2 lb Pork shoulder or pork loin, thinly sliced
• 1 cup Bell peppers (red and green), sliced
• 1/2 cup Carrots, julienned
• 1 medium Onion, sliced
• 2 Garlic cloves, minced
• 1 tbsp Gochujang (Korean chili paste)
• 1 tbsp Soy sauce
• 1/2 tbsp Sesame oil
• 1/2 tbsp Vegetable oil
• 1/2 tbsp Sesame seeds, toasted
• 1 stalks Green onions, sliced

Method (tap to check — screen stays awake)

1. In a small bowl, mix gochujang, soy sauce, sesame oil, and a tablespoon of water to make the sauce. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced pork and cook until browned, about 5-7 minutes.
3. Add minced garlic and sliced onion to the skillet. Stir-fry for 2 minutes until fragrant.
4. Add sliced bell peppers and carrots to the skillet. Cook for another 5-7 minutes until vegetables are tender-crisp.
5. Pour the sauce over the cooked pork and vegetables. Toss well to coat everything evenly. Cook for another 3-5 minutes to heat through.
6. Remove from heat. Garnish with toasted sesame seeds and sliced green onions.
7. Serve hot over steamed rice or your favorite grain.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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