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Spicy Pork Stir-Fry

 Spicy Pork Stir-Fry
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
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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

2 of 2

Spicy Pork Stir-Fry (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.