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Spicy pork stir fry

3
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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