Pork Stir-Fry

Pork Stir-Fry
Photo by Scott Phillips


  • 2/3 cup low-salt chicken broth or water
  • 1 lb. pork tenderloin, cut in ¾-inch chunks
  • 3 Tbs. soy sauce
  • Salt and freshly ground black pepper to taste
  • 1 tsp. minced garlic
  • 4 medium scallions, cut into 1-inch pieces (including 4 inches of the green)
  • 2 tsp. cornstarch
  • + 8 more ingredients
    • 1 medium red bell pepper, coarsely chopped into 1-inch pieces
    • 4 Tbs. peanut or canola oil
    • 5 oz. mushrooms, thinly sliced
    • ¼ cup chopped fresh cilantro (optional)
    • Cooked rice, hot for serving
    • 4 Tbs. medium-dry sherry
    • 1 tsp. grated fresh ginger
    • ¼ tsp. crushed red chile flakes; more to taste

Toss the pork in a medium bowl with 2 Tbs. of the soy sauce, 2 Tbs. of the sherry, the ginger, the garlic, and the red chile flakes. Cover and set aside, tossing occasionally, while chopping the vegetables as directed above. Heat a wok or a large skillet over medium-high heat. Add 2 Tbs. of the ...

View full recipe at Fine Cooking


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