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Stir-Fry Pork

Stir-Fry Pork

Don't let the long list of ingredients sway you; the layering of flavors makes this fast stir-fry worth all the preparation.

Southern Living OCTOBER 2005

  • Yield: Makes 4 to 6 servings
  • Cook time: 8 Minutes
  • Prep time: 25 Minutes
  • Stand: 10 Minutes


  • 8 ounces uncooked thin spaghetti or vermicelli
  • 1 pound boneless pork loin chops
  • 1/3 cup hoisin sauce
  • 4 garlic cloves, pressed
  • 3 tablespoons lite soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 (10-ounce) package fresh spinach
  • 1 (8-ounce) can sliced water chestnuts, rinsed and drained
  • 2 cups packaged shredded or matchstick carrots
  • 4 green onions, sliced
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 1 tablespoon vegetable oil
  • Lite soy sauce (optional)


Prepare pasta according to package directions. Drain and keep warm.

Trim fat from pork chops, and cut into thin strips; place in a shallow dish.

Whisk together hoisin sauce and next 5 ingredients. Pour half of hoisin sauce mixture over pork, turning to coat. Let stand 10 minutes.

Sauté pork mixture in a large nonstick skillet over medium-high heat 2 to 3 minutes or until pork is done. Remove pork from skillet.

Sauté spinach and next 4 ingredients in hot oil over medium-high heat 3 minutes or until spinach is wilted. Stir in pasta, pork, and remaining half of hoisin sauce mixture, and cook, stirring constantly, 2 minutes or until thoroughly heated. Serve with lite soy sauce, if desired.


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Stir-Fry Pork Recipe