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Balsamic Pork Stir-Fry

The solution to expensive Chinese takeout is right here. I think this pork stir-fry is much tastier than any takeout I've tried. —Susan Jones, Appleton, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    5 servings


  • 1 pork tenderloin (1 pound), cut into thin strips
  • 2/3 cup balsamic vinaigrette, divided
  • 1-1/2 cups sliced fresh carrots
  • 1 cup sliced fresh mushrooms
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 tablespoons hoisin sauce
  • Hot cooked rice


  • In a large skillet or wok, stir-fry pork in 2 tablespoons vinaigrette for 3-4 minutes or until browned. Remove and keep warm.
  • Stir-fry carrots in 2 tablespoons vinaigrette for 2 minutes. Add mushrooms; stir-fry 2 minutes longer. Add water chestnuts and stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add hoisin sauce and remaining vinaigrette. Bring to a boil; cook for 1 minute. Add pork and heat through. Serve with rice.

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  • B
    Sep 26, 2020

    Just made this. Used thinly sliced pork tenderloin with julienned carrots, mushrooms and 1 28 oz can of La Choy stir fry chop suey veggies. Served over Jasmine rice. It turned out GREAT! This will a regular menu item in our house!

  • Georgia Peach
    Sep 25, 2020

    I thought this was an excellent stir-fry, definitely a make-again! I didn't have prepared balsamic vinaigrette so just mixed 1 tablespoon balsamic vinegar & 1 tablespoon avocado oil, marinated the sliced pork a few minutes and then stir-fried in the marinade. Didn't add any more balsamic until the end when I added a few more drops with the hoisin sauce. Also threw in a handful of raw cashews and garnished with green onion for a bit more flair. I can imagine a stir-fry like this being on the menu of Chinese takeout!

  • lynnpat
    Jun 4, 2013

    Good quick basic stir fry recipe. Balsamic vinaigrette gives a tangy flavor. I added a tablespoon of cornstarch to the remaining vinaigrette which enhanced the appearance of this dish. Yummy & pretty!

  • lesparker
    Oct 10, 2012

    No comment left

  • justmbeth
    Oct 2, 2012

    The taste on this was ok, just not outstanding. We enjoyed it but I think there are much better stir frys out there. Also, this wasn't the prettiest of recipes as the balsamic vinegar and hoisin sauce made everything black in appearance. If you looking for a visually appealing dish, maybe trying white balsamic vinegar with this recipe.