Smoky Pork Stir-Fry
This is one of my favorite stir-fry recipes because it uses pork tenderloin which elevates this weeknight dish to something special without spending a lot of time in the kitchen. Use frozen pre-made brown rice to get dinner on the table in a flash.
Ingredients
- 2 teaspoons canola oil
- 10 oz. pork tenderloin trimmed and cut into bite-sized pieces
- ½ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- 2 teaspoons dark sesame oil
- 1 medium orange bell pepper thinly sliced
- 1 cup celery thinly sliced
- 1 Tablespoon fresh ginger peeled and minced
- 1 garlic clove minced
- 3 Tablespoons rice wine vinegar
- 1 Tablespoon soy sauce
- 2 teaspoons granulated sugar
- 1 teaspoon Asian chili-garlic sauce
- 1 package broccoli slaw
Instructions
- Heat a large skillet over high heat. Add canola oil; swirl to coat.
- Sprinkle pork with paprika and salt.
- Add pork to skillet, sauté 3 minutes or until browned. Remove pork from pan.
- Return pan to medium-high heat. Add sesame oil; swirl to coat.
- Add bell pepper, celery, ginger, and garlic; stir-fry 3 minutes or until vegetables are crisp-tender, stirring often.
- Whisk together vinegar, soy sauce, sugar, and chili garlic sauce in a bowl.
- Add pork and soy sauce mixture to pan; cook 1 minute.
- Stir in slaw; cook 1 minute or until slightly wilted. Remove pan from heat. Serve over rice.
Notes
Recipe adapted from Southern Living Magazine