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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.
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Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Course
Main Course
Servings
4
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