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Hot-and-Sour Pork

Hot-and-Sour Pork

Real Simple OCTOBER 2005

  • Yield: Makes 4 servings


  • 2 1/2 tablespoons olive oil
  • 1 pound center-cut pork loin or tenderloin, thinly sliced
  • 2 red, orange, or yellow bell peppers, seeded and thinly sliced
  • 8 ounces (about 2 cups) broccoli florets
  • 1/4 cup water


Heat a wok or large skillet over high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the pork and stir-fry until no trace of pink remains, 3 to 4 minutes. Transfer to a plate. Wipe out the pan. Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds. Add the peppers and cook, stirring constantly, for 1 minute. Add the broccoli and water. Cover partially and cook, stirring occasionally, until almost tender, about 3 minutes. Add the Hot-and-Sour Sauce and increase heat to high. When it starts to bubble, add the water chestnuts and pork. Stir-fry until warmed through, about 1 minute. Add the nuts and toss again. Serve immediately over the rice.

Tip: You can use chicken or shrimp instead of the pork. Or try bok choy instead of broccoli.

Nutritional Information

Amount per serving
  • Calcium: 69.23mg
  • Calories: 455.41
  • Calories from fat: 50%
  • Carbohydrate: 27.38g
  • Cholesterol: 63.16mg
  • Fat: 25.62g
  • Fiber: 6.17g
  • Iron: 3.6mg
  • Protein: 32.99mg
  • Saturated fat: 4.35g
  • Sodium: 1400.47mg

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Hot-and-Sour Pork Recipe