Smoked paprika and dark sesame oil add depth to this stir-fry. Serve over precooked brown rice or soba noodles.
2 teaspoons canola oil
10 ounce pork tenderloin, trimmed and cut into bite-sized pieces
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
2 teaspoons dark sesame oil
1 1/2 cups thinly sliced orange bell pepper (1 medium)
1 cup snow peas
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
3 tablespoons rice vinegar
1 tablespoon lower-sodium soy sauce
2 teaspoons sugar
1 teaspoon chili garlic sauce
3 cups tricolor coleslaw
3 green onions, thinly sliced
How to Make It
Heat a large skillet over high heat. Add canola oil; swirl to coat. Sprinkle pork with paprika and salt. Add pork to pan; sauté 3 minutes or until browned. Remove pork from pan.
Return pan to medium-high heat. Add sesame oil; swirl to coat. Add bell pepper, peas, ginger, and garlic; stir-fry 3 minutes or until vegetables are crisp-tender, stirring frequently. Combine vinegar, soy sauce, sugar, and chili garlic sauce in a bowl, stirring with a whisk. Add pork and soy sauce mixture to pan; cook 1 minute. Stir in coleslaw; cook 1 minute or until slightly wilted. Remove pan from heat; sprinkle with green onions.
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Also appeared in:
Southern Living, September, 2015
It's not bad, but it's also fairly flavorless. I even instinctively added more smoked paprika, garlic, ginger, and chili-garlic sauce, and it was still just kind've bland. No hint of smokiness, no real spice...just another "meh", low-flavor recipe from Cooking Light.
I just made this tonight for my husband and me and I have to say, it was delicious! I didn't have smoked paprika so I used chipotle chile powder, but other than that I made it as written. My husband loved it too. I served it over some left over coconut rice I had made a few nights before, which was so good with it! I've made a few different pork stir-fry dishes, but this is one that I will definitely make again as it truly was one of the best ones I've tried.
Great flavors--substituted sugar snaps for snow peas and used a tri-color broccoli slaw instead of the cabbage slaw which I think held up better in the stir-fry. Will probably use a bit more smoked paprika next time as it wasn't very smoky tasting.
This was very flavorful with lots of crunch from the vegetables. I used pork loin chops instead of pork tenderloin since i couldn't find a small enough tenderloin. For an easy weeknight meal chop the vegetables and prepare the sauce the night before to save time.
This dish is delicious, easy, and healthy! I made the following substitutions: 1) used chicken breast because I don't eat pork. 2) I used sugar snap peas instead of snow peas because I like them better. I also added cilantro because this dish seemed to scream for a fresh herb. My family really enjoyed this dish! I will make it again.
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