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Bell Pepper Stirfry
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Bell Pepper Stir-fry - Healthy Stir-Fry under 15 mins

An simple but delicious meal to cook for yourself on the workdays. Enjoy!
Course: Easy
Servings: 2 people


  • Green Bell pepper - ¼ whole
  • Red Bell pepper - ¼ whole
  • Yellow Bell pepper - ¼ whole
  • Pork strips - 150 grams
  • Carrot - ¼ whole
  • Button mushrooms - 3
  • Spring onion - ¼ cup
  • Red cabbage - 1 leaf
  • Onion - ½ a whole
  • Rice - 1 cup

Pork Seasoning

  • Minced garlic - 1 teaspoon
  • Black pepper - few shakes

Stir-fry marinade

  • Soy sauce - 4 Tablespoons
  • Oyster sauce - 4 Tablespoons
  • Sugar - 2 Tablespoons
  • Water - ½ cup
  • Potato starch - 1 Tablespoon


  • Sesame oil - 1 teaspoon


Prep Veggies

  • Cut ¼ section from each bell pepper and julienne them into thin slices.
  • Cut pork, carrots and red cabbage into similar-sized slices.
  • Then thinly slice the mushrooms, onion and spring onions.

Make Sauce

  • Mix all of the listed ingredients under marinade into a small mixing bowl - make sure to thoroughly mix the starch powder into the sauce.


  • Put a large frying pan (or wok) on high heat. Pour oil into the pan. Place spring onion slices into oil.
  • Once you see the oil bubbling inside the spring onions, place the pork slices in. Season pork slices with minced garlic and black pepper.
  • Once pork pieces are almost fully cooked, place all of your veggies in. Cook the veggies in the pan for one minute.
  • Then pour ⅓ of the sauce into the pan (before you pour, mix the sauce once more to get the starch well incorporated). Stir-fry everything for another minute or until the sauce thickens into a light syrup texture.
  • Turn off the heat and garnish with sesame oil. Serve alongside a bowl of hot sticky rice.


  • I have listed alot of veggies in the ingredient list, but feel free to choose the ones you like or have at home.
  • Also, I have (purposely) used Tablespoon measurements for the sauce. It will be enough for an additional 2 stir-fries. However, if you want just enough sauce for one stir-fry: switch the Tablespoon to a teaspoon measurement for all sauce ingredients and use 3 Tablespoons of water (instead of ½ cup).
  • See video below for more details