Spicy pork stir fry
1
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This super simple stir-fry is full of color and a good hit of spicy heat, thanks to the chili oil and red pepper flakes. Ready in a snappy 30 minutes, you can have this on the table any night of the week with little effort. The thinnest slices of pork tenderloin are much easier if you freeze the pork for 30 minutes prior to slicing. The colder pork is less resistant to the knife. Serve this delightful dish over steamed brown rice or quick-cooking rice noodles for a full plate. Leftovers make a tasty lunch or second dinner. 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. This recipe works well with chicken or beef. Leftover rotisserie chicken can be used as well, reducing the prep time.
Ingredients
Chili oil
2 tsp, divided
Uncooked lean pork tenderloin
1 pound(s), cut into thin strips
Garlic
4 clove(s), minced
Fresh ginger
1 Tbsp, minced
Red pepper flakes
1 tsp, crushed
Cornstarch
2 tsp
Frozen mixed vegetables
1 pound(s), Asian stir-fry mix
Less sodium soy sauce
3 Tbsp
Unseasoned rice vinegar
1 tsp
Orange marmalade
1 tsp
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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