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Stir Fry Pork

Western.Chefs's picture
  Vegetable oil 2 Tablespoon
  Pork tenderloin 1 Pound, cut into 1/2-inch strips
  Garlic 2 Clove (10 gm), minced
  Celery stalks 2 , thinly sliced on the diagonal for 1 cup
  Yellow onion 1 Medium, thinly sliced
  Grated fresh ginger/1 teaspoon ground ginger 1 Tablespoon
  Cold water 1 1⁄2 Cup (24 tbs)
  Reduced sodium soy sauce 3 Tablespoon (To Taste)
  Cornstarch 2 Tablespoon
  Snow peas 8 Ounce, trimmed for 2 cups (Fresh Or Frozen And Thawed)
  Cherry tomatoes 1 Pint, stemmed and halved for 2 cups
  Canned water chestnuts 1 Cup (16 tbs), sliced
  Cooked long grain white rice 3 Cup (48 tbs) (Hot)

1. In a wok or 12-inch nonstick skillet, heat the oil over high heat. Add the pork and stir-fry for 2 minutes or just until no longer pink. Using a slotted spoon, transfer the pork to a plate. Add the garlic, celery, onion, and ginger. Stir-fry for 3 minutes or until almost tender.
2. In a measuring cup, whisk together the water, soy sauce, and cornstarch; add to the wok with the snow peas, tomatoes, and water chestnuts. Cook 2 minutes longer or until the sauce thickens and the vegetables are crisp-tender.
3. Return the pork to the wok with any juices that have collected on the plate, then heat 1 minute longer or until hot. Serve as a one-dish meal over the rice, a dessert of assorted fresh fruits such as orange sections, strawberries, and pineapple spears.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Cook Time: 
10 Minutes

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