Spicy Pork Stir Fry
- Total Time
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 oil2 tsp, divided
uncooked lean pork tenderloin1 pound(s), cut into thin strips
garlic clove(s)4 clove(s), medium, minced
ginger root1 Tbsp, minced
red pepper flakes1 tsp, crushed
frozen mixed vegetables1 pound(s), Asian stir-fry mix
low sodium soy sauce3 Tbsp
rice vinegar1 tsp
orange marmalade1 tsp
- 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.
- 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.
- 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.
- Toss vegetable mixture with pork to heat through. Serve immediately.