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Pork with Black Pepper Stir-Fry Sauce

This recipe is a snap to prepare, thanks to our stir-fry sauce. A bold, spicy blend of cracked black peppercorns, toasted sesame oil and soy, it captures the flavors of Chinese cuisine.


  • 1 1/2 Tbs. vegetable oil
  • 1 lb. pork tenderloin or boneless pork chops, thinly sliced
  • 1/2 yellow onion, thinly sliced
  • 1/2 red bell pepper, seeded and thinly sliced
  • 1/2 cup black pepper stir-fry sauce
  • Steamed rice for serving


In a large fry pan or wok over high heat, warm 1 Tbs. of the oil. Add the pork and cook, stirring, until opaque and no longer pink, about 2 minutes. Transfer to a plate. Warm the remaining 1/2 Tbs. oil, add the onion and bell pepper and cook, stirring, until just softened, about 2 minutes.

Return the pork to the pan and add the stir-fry sauce. Cook, stirring, until the pork is evenly coated with the sauce and heated through, about 1 minute. Serve immediately with steamed rice. Serves 4.

Williams-Sonoma Kitchen.