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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 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 seeds if desired.
Nutrition Facts
1 each: 286 calories, 12g fat (3g saturated fat), 79mg cholesterol, 675mg sodium, 11g carbohydrate (6g sugars, 2g fiber), 31g protein.

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Average Rating:
  • Cindy
    Mar 14, 2018

    I made this but used broccoli, peppers,, carrots, mushrooms, onion, scallions and zucchini and it was DELICOUS! My 11yr old said "mom this is a keeper recipe" so thank you we will be having this more often.

  • Nutsy16
    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.

  • susanbd21
    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.

  • LaurenHanako
    Mar 6, 2013

    No comment left

  • ksb223
    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.

  • Chef-Sudey
    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!!

  • blewize7
    Dec 3, 2006

    No comment left