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Spicy Pork Stir-Fry Recipe

Spicy Pork Stir-Fry Recipe photo by Taste of Home

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Meet the Cook: The first time I made this recipe, back some years ago, my closest girlfriend came over for dinner. Between the two of us, we managed to finish the entire panful! Nowadays, I cook for my husband and 17-year-old daughter. -Jane Flatgard, Circle Pines, Minnesota

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Spicy Pork Stir-Fry Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

25 25

Ingredients

1-1/4 pounds Pork tenderloin

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Looking for Versatility?

All natural Whole Pork Tenderloin is a great base for any meal. Mix it up with different marinades and sauces for a great dinner.

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2 tablespoons soy sauce
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 medium onion, thinly sliced
1 medium carrot, julienned
1 garlic clove, minced
2 tablespoons vegetable oil
1 package (6 ounces) frozen snow peas, thawed
Boston lettuce leaves or hot cooked rice
Toasted sesame seeds, optional

Directions

Cut the pork into 1/8-in. wide slices; cut each slice into 3-in. strips. In a bowl, combine the soy sauce, cornstarch, salt, sugar, ginger and cayenne. Add pork; toss to coat and set aside.
In a large skillet or wok, stir-fry onion, carrot and garlic in oil until crisp-tender. Remove with a slotted spoon and keep warm.
In the same skillet, stir-fry pork over medium-high heat until browned and no longer pink. Add onion mixture and peas; heat through. Serve in lettuce cups or over rice. Sprinkle with sesame seeds if desired. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 286 calories, 12 g fat (3 g saturated fat), 79 mg cholesterol, 675 mg sodium, 11 g carbohydrate, 2 g fiber, 31 g protein.

Originally published as Spicy Pork Stir-Fry in Country Woman January/February 1997, p33

Light-Bodied White Wine

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

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Spicy Pork Stir-Fry

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Reviewed on Sep. 22, 2010 by ksb223

I tripled the sauce recipe and added 1/2 c water, not enough sauce or flavor otherwise. I used chicken instead of pork. The cayenne sounds hot but it is just nice and zippy. Thoe colors of orange and green are nice.

Reviewed on Feb. 02, 2010 by Chef-Sudey

I thought this recipe was good...but I made a few adjustments. I doubled the soy, sugar, ginger, and cayenne pepper (I didnt use salt..I think there is enough in soy). Also, I used broccoli, julienned carrots, green peppers and snow peas- just what I had. I added water as the pork was cooking when the skillet got dry...this created more of a sauce. Lastly, instead of just using canola to stir fry the veggies, I threw in a little dark sesame oil. I will make this my standard stir fry recipe! Yummy!!