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Ginger Pork Stir-Fry Recipe

Ginger Pork Stir-Fry Recipe photo by Taste of Home

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An easy homemade stir-fry sauce is the perfect base for this weeknight dish. It comes together quickly, but tastes like you fussed. —Adeline Russell, Hartford, Wisconsin

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Ginger Pork Stir-Fry Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

2 tablespoons cornstarch
1 cup beef broth
3 tablespoons soy sauce
1 tablespoon sugar
1-1/2 teaspoons ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1 pork tenderloin (1 pound), cut into 2-inch strips
2 tablespoons canola oil, divided
1 package (16 ounces) frozen sugar snap stir-fry vegetable blend, thawed
Hot cooked rice
Minced fresh cilantro, optional

Directions

In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, sugar, ginger, garlic powder and pepper flakes; set aside.
In a wok or large skillet, stir-fry pork in 1 tablespoon oil until juices run clear. Remove and keep warm. In the same pan, stir-fry vegetables in remaining oil until crisp-tender.
Stir broth mixture and add to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Return pork to the pan; heat through. Serve with rice and sprinkle with cilantro if desired. Yield: 4 servings.

Nutritional Facts 1 cup (calculated without rice) equals 278 calories, 11 g fat (2 g saturated fat), 63 mg cholesterol, 958 mg sodium, 16 g carbohydrate, 4 g fiber, 27 g protein.

Originally published as Ginger Pork Stir-Fry in Simple & Delicious February/March 2011, p21

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Ginger Pork Stir-Fry

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Reviewed on Mar. 16, 2012 by kcc1108

It was a tad too spicy for us; won't eliminate the crushed red pepper flakes but will reduce it by about 1/2.

Reviewed on Apr. 14, 2011 by jadelin

This is a keeper! Classic Asian taste, and it comes together quickly. Very tasty.

Reviewed on Mar. 03, 2011 by 5mixednuts

Not only is this a good recipe it's fast, east, and versatile. It uses things I have in my pantry. I've also substituted the stir-fry blend with vegetable on hand and it was great.

Reviewed on Mar. 03, 2011 by pippasmum

We really enjoyed this. If you don't like heat, you might want to go easy on the red pepper flakes... we found it a bit spicy (which we like)