Spicy Pork Stir Fry

Total Time
30 min
20 min
10 min
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.


chili oil

2 tsp, divided

uncooked lean pork tenderloin

1 pound(s), cut into thin strips

garlic clove(s)

4 medium clove(s), minced

ginger root

1 Tbsp, minced

red pepper flakes

1 tsp, crushed


2 tsp

frozen mixed vegetables

1 pound(s), Asian stir-fry mix

low sodium soy sauce

3 Tbsp

rice vinegar

1 tsp

orange marmalade

1 tsp


  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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