Crispy Sweet and Sour Pork with Bell Peppers and Jasmine Rice

There’s something about the perfect balance of sweet and tangy that keeps us coming back for more. This version features crispy golden-brown pork pieces tossed with tender bell peppers in a homemade sweet and sour sauce that’s simply irresistible.

Served over a bed of fluffy jasmine rice, this dish has all the elements of a convenient and speedy stir-fry that you’ll want to add to your regular dinner rotation. It’s a flavor-forward meal that feels both fresh and comforting.

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Ingredients

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

3 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

7 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine 1¼ cups water, the jasmine rice and a pinch of salt. Bring to a boil, then cover, reduce heat to low and simmer until tender, about 15 minutes.
2. Wash and dry all produce. Core and seed the bell peppers, then cut into 1-inch squares. Mince or grate the garlic. Trim the scallions and thinly slice, keeping the white and green parts separate. Cut the pork into bite-sized pieces and pat dry with paper towels. In a large bowl, toss the pork with cornstarch until evenly coated. Season with salt and pepper.
3. In a small bowl, combine 1 tablespoon of the white wine vinegar, soy sauce, veggie stock concentrate, 1 tablespoon water and 2 tablespoons sugar. Stir until the sugar dissolves. Set aside.
4. Heat a thin layer of vegetable oil (about 2 tablespoons) in a large pan over medium-high heat. Add the pork in a single layer (work in batches if needed to avoid overcrowding). Cook, tossing occasionally, until browned on all sides, 5-8 minutes. Remove the pork from the pan and set aside.
5. Reduce heat to medium and add a drizzle of oil to the same pan. Add the scallion whites and cook, stirring, until softened, 1-2 minutes. Add the bell peppers and cook, tossing, until tender, 4-5 minutes. Stir in the garlic and cook until fragrant, 1-2 minutes more. Season with salt and pepper.
6. Return the pork to the pan and pour in the sauce. Cook, stirring, until the sauce thickens and coats everything, 1-2 minutes. Divide the rice among plates, top with the pork and pepper mixture and garnish with scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, you can substitute chicken breast or thigh or even firm tofu for a vegetarian option. Adjust cooking time as needed.

Can I make this dish gluten-free?

Yes, use tamari or a gluten-free soy sauce in place of regular soy sauce. Ensure your stock concentrate is also gluten-free.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.