Spicy Pork Stir Fry
1
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Don't like a lot of spice? Then substitute peanut oil for some of the chili oil in this recipe, or reduce the amount of red pepper flakes.
Ingredients
Chili oil
2 tsp(s)
Uncooked lean pork tenderloin
1 pound(s), cut into thin strips
Garlic
4 clove(s), large, minced
Ginger root
1 tbsp(s), minced
Red pepper flakes
1 tsp(s), crushed
Cornstarch
2 tsp(s)
Frozen mixed vegetables (corn, lima beans, snap beans, green peas, and carrots)
1½ package(s), about 1 lb, stir-fry style
Low sodium soy sauce
3 tbsp(s)
Vinegar
1 tsp(s), rice
Marmalade
1 tsp(s), orange
Instructions
1
In a large nonstick skillet, heat 1 teaspoon of the oil. Cook pork until it begins to brown and is just cooked through, about 3 minutes. Remove to a plate.
2
Heat remaining oil in the same skillet over high heat; add garlic, ginger and pepper flakes. Cook, stirring constantly, until golden and fragrant, about 1 to 2 minutes.
3
Mix cornstarch with 1/4 cup water. Add vegetables; cook, stirring frequently, until just tender, 4 to 6 minutes. Stir in soy sauce, vinegar and marmalade. Add cornstarch mixture and bring to boil.
4
Toss vegetable mixture with pork to heat through. Serve immediately.
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