Smoky Pork Stir-Fry

This is one of my favorite stir-fry recipes because it uses pork tenderloin which elevates this week night 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.


2 teaspoons canola oil
10 oz. pork tenderloin, trimmed and cut into bite-size pieces
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
2 teaspoons dark sesame oil
1 1/2 cups thinly sliced orange bell pepper (1 medium pepper)
1 cup thinly sliced celery
1 Tablespoon minced peeled fresh ginger
1 garlic clove, minced
3 Tablespoons rice wine vinegar
1 Tablespoon soy sauce
2 teaspoons sugar
1 teaspoon Asian chili-garlic sauce
1 package broccoli slaw

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.

Serves: 4

Recipe adapted from Southern Living Magazine