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Tender sliced pork is stir-fried in a punchy sauce of garlic, chili bean paste, and vinegar for a balanced sweet-sour-spicy profile. This Sichuan-style protein dish is a quick and flavorful family weeknight dinner.
Slice the pork loin thinly across the grain for tenderness; set aside.
Julienne the green bell pepper, carrot, and scallions into thin strips for fast, even stir-frying.
Mix soy sauce, chili bean paste, rice vinegar, sugar, cornstarch, and water in a small bowl to form the garlic sauce.
Heat vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add sliced pork and cook, stirring constantly, for 2–3 minutes until just turning opaque.
Push pork to one side; add garlic to the open side. Sauté until fragrant, about 30 seconds, then add bell pepper and carrot. Stir-fry together for 2 minutes.
Pour in the pre-mixed sauce, raise the heat to high, and toss rapidly to coat everything. Cook for another 2 minutes, or until sauce thickens and pork is cooked through.
Add scallions just before turning off the heat, toss, and serve hot.
