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Spicy Pork Stir-Fry Recipe
Spicy Pork Stir-Fry Recipe photo by Taste of Home

Spicy Pork Stir-Fry Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1-1/4 pounds pork tenderloin
  • 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Spicy Pork Stir-Fry in Country Woman January/February 1997, p33

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.

Light-Bodied White Wine

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

Reviews for Spicy Pork Stir-Fry

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 25, 2014

We really enjoyed this pork stir fry. The marinade was very good. I added a bag of frozen stir fry vegetables. When cooking the pork, I used 1/2 c. water to deglaze the pan after cooking the meat, then added a few tablespoons of sesame oil. My husband does not care for rice, so I served it on top of angel hair pasta tossed in a bit of sesame oil, salt and pepper. It was quick and easy and I will make this again.

MY REVIEW
Reviewed Oct. 1, 2013

the smell was straight out of a Chinese carry out, reminded me of the beef with snow peas my brother and I used to fight over. Followed previous suggestions and tripled the sauce, adding water while the meat cooked to maintain consistency. Added 1/4 tsp salt against suggestions and definitely suggest never adding salt. Maybe even cutting the soy sauce content, and use original recipe's amount of cayenne pepper. Any type of meat could be used. Be wary of cooking all the veggies for the same time. I cooked carrots first, added onions after a little bit, then garlic and finally snow peas.

MY REVIEW
Reviewed Sep. 22, 2010

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.

MY REVIEW
Reviewed Feb. 2, 2010

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!!

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