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Spicy Pork Stir-Fry

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Active Time:  15 Minutes
Total Time:  35 Minutes
  4 servings
Pork has always been popular in China. This colorful stir-fry pairs pork with ginger, chili, peppers, and bok choy or Chinese cabbage. For a spicier stir-fry, leave the seeds in the jalapeno chiles.
For Marinade:
1/4 cup soy sauce
3 tablespoons mirin
2 tablespoons oriental sesame oil
1 tablespoon dark brown sugar
1 1/2 pounds pork tenderloin, cut across grain into 1/4-inch-thick slices
3/4 cup canned reduced-sodium chicken broth
For Stir Fry:
1 tablespoon cornstarch
6 tablespoons peanut oil
3 scallions, minced
2 tablespoons minced peeled fresh ginger
6 garlic cloves, minced
1 to 2 jalapeno or serrano chiles, minced

1 1/2 pounds bok choy or chinese cabbage, cut crosswise into 1/4-inch-thick slices
2 red bell peppers, cut into 1/2-inch dice

Steamed rice
Spicy Pork Stir-Fry Recipe at
FOR MARINADE: Mix first 4 ingredients in large glass bowl to blend. Add pork; toss to coat. Marinate 20 minutes. Using slotted spoon, transfer pork to medium bowl. Add chicken broth to marinade. Reserve pork and marinade separately.

FOR STIR FRY: Mix cornstarch with 1 tablespoon marinade mixture in small bowl to form paste. Heat large wok over high heat until almost smoking. Heat 3 tablespoons peanut oil in wok until very hot. Add scallions, ginger, garlic and chiles. Stir-fry just until fragrant, about 30 seconds. Add pork and stir-fry until just cooked through, about 3 minutes. Using slotted spoon, transfer pork to bowl.

Add remaining oil to wok. Add cabbage and bell peppers and stir-fry until crisp-tender, about 2 minutes. Return pork to wok. Add reserved marinade; bring to boil. Stir cornstarch mixture to blend, add to wok. Simmer until sauce thickens, stirring constantly, about 30 seconds.

Transfer mixture to serving bowl. Serve with rice.

Recipe created exclusively for by Steven Raichlen, the author of the award-winning Barbecue Bible.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 549
Fat. Total: 34g
Fiber: 4g
Carbohydrates, Total: 19g
Sodium: 1135mg
% Cal. from Fat: 56%
Cholesterol: 111mg
Protein: 41g
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