Spicy Pork Stir fry

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Pre-cut stir-fry vegetables make it easy to get your 5 to 10. Serve over rice or Asian noodles.

Tags: Intermediate, 20 Mins, Entrées, Pork, Vegetables, Stir Fry, Healthy Insider's Report 2012, Healthy Insider’s Report 2013
Serves: 4
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 10  minutes
Total: 25 *  minutes
* Cook and chill time: 10 minutes

Additional Information


1 lb (450 g) pork tenderloin, cut in thin strips
2 1/2 tbsp (32 mL) soy sauce
2 tsp (10 mL) cornstarch
4 tsp (20 mL) PC 100% Pure Canola Oil
1 large onion, thinly sliced
1 bag (340 g) PC Stir-Fry Vegetables
3 cloves garlic, minced
2 tbsp (25 mL) finely chopped ginger root
1 tbsp (15 mL) Asian chili garlic sauce
1 cup (250 mL) PC Blue Menu Chicken Broth


  1. In bowl, combine pork, half of soy sauce and half of cornstarch. In wok or large frying pan, heat half of oil over medium-high heat; cook pork, stirring, for 2 minutes or until browned. Transfer to clean bowl. Wipe wok out.
  2. In clean wok, heat remaining oil over medium-high heat; cook onion, stirring, for 3 minutes or until softened. Add PC Stir-Fry Vegetables, garlic and ginger; cook, stirring, until vegetables are tender-crisp, about 3 minutes. Stir in pork and its juice and chili garlic sauce. In small bowl, whisk together broth, remaining soy sauce and remaining cornstarch; stir into wok. Cook, stirring, until heated through and thickened, about 2 minutes.

Nutritional Information

Per serving:
270 calories
fat 13 g
sodium 500 mg
carbohydrate 12 g
fibre 3 g
protein 25 g
Source of Fibre
Source of iron