Recipe courtesy of Katie Lee Biegel
Sizzling Pork and Veggie Stir-Fry
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- Level: Intermediate
- Total: 1 hr 35 min (includes marinating time)
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 520
- Total Fat
- 32 g
- Saturated Fat
- 4 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 6 g
- Sugar
- 18 g
- Protein
- 23 g
- Cholesterol
- 53 mg
- Sodium
- 1194 mg
This Chinese-inspired stir-fry is one of our quick weeknight family favorites. Ryan loves pork, and thinly slicing the tenderloin makes it cook in a snap. The homemade chile oil gives some nice heat, and of course, it can be left off for the little ones.
- Level: Intermediate
- Total: 1 hr 35 min (includes marinating time)
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 520
- Total Fat
- 32 g
- Saturated Fat
- 4 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 6 g
- Sugar
- 18 g
- Protein
- 23 g
- Cholesterol
- 53 mg
- Sodium
- 1194 mg
Ingredients
Pork Marinade:
Spicy Garlic Sesame Oil:
Stir-Fry:
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Directions
- For the pork marinade: In a medium bowl, add the neutral oil, soy sauce, light brown sugar, ginger, garlic, orange zest and juice and mix until combined. Add the pork, stirring to evenly coat.
- Cover and place in the fridge to marinate for at least 30 minutes, preferably up to 4 hours.
- For the spicy garlic sesame oil: In a small skillet, add the neutral oil, sesame oil, sesame seeds, soy sauce, rice vinegar, granulated sugar, garlic, red chile, ginger and shallot.
- Heat over medium-low heat until fragrant and sizzling, about 3 minutes. Remove to a bowl and let cool until just warm to allow the flavors to steep.
- For the stir-fry: Bring the marinated pork to room temperature for 10 minutes. Lightly pat dry with paper towels.
- In a small bowl, add the orange juice, soy sauce, ginger and garlic and stir to combine. Set aside.
- Heat a large skillet over medium-high heat with the neutral oil until the oil is shimmering. Add the pork and cook until golden brown and cooked through, 3 to 4 minutes per side. Remove to a plate.
- Add the onion and allow to cook until softened, about 3 minutes. Deglaze with 1/4 cup water, scraping any of the browned bits up off the bottom of the skillet. Add the red bell pepper and cook a minute or so.
- Add the broccoli slaw, red cabbage and carrots. Cook until just crisp-tender, another 3 to 4 minutes, then drizzle over the soy sauce mixture. Toss to evenly coat. Season with salt.
- Add the pork back to the skillet and cook to allow the sauce to slightly thicken and flavors to meld, another 1 to 2 minutes.
- Serve with the white rice and a drizzle of the spicy sesame oil.
