4 servings (serving size: about 1 cup pork mixture)

This pork stir-fry dish is great for a weeknight dinner. With bold flavors like ginger, scallions, and garlic, this dish is sure to please. Serve over rice noodles.

How to Make It

Step 1

Cut pork into 2 x 1/4-inch-wide strips. Combine pork and 1 tablespoon cornstarch in a bowl; toss well. Combine remaining 1 tablespoon cornstarch, broth, and next 4 ingredients (through salt).

Step 2

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; sauté 3 minutes or until desired degree of doneness; stir frequently. Remove pork from pan.

Step 3

Heat oil in pan. Add carrots, 1/4 cup water, ginger, and garlic to pan; cook 1 1/2 minutes, scraping pan to loosen browned bits. Return pork to pan. Stir in broth mixture; bring to a boil. Cook 30 seconds. Stir in 1/3 cup onions. Serve immediately. Garnish with sliced onions, if desired.

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Ratings & Reviews

ChefAmandaLynn's Review

June 04, 2013
Very strong orange flavor, and super quick and easy to make once the pork was cut in strips and the carrots julienned.

jilltownsend's Review

March 24, 2010
I thought it was ok, but needed to be sweeter. I added a little sugar and a squeeze of lemon juice and it helped, but still not what I expected....

Bradsbabe's Review

February 04, 2010

carolfitz's Review

February 24, 2009
Easy and basic stir-fry that is great just as is. But can be changed up to taste with different match-stick veggies like snow peas and carrots or peppers and carrots. Liked your suggestion of nuts, used unsalted peanuts.

urbanhomestead's Review

January 21, 2009
An outstanding recipe for everyday use, thrifty and delicious. My children love it. I have enjoyed the recipe unaltered, and I also sometimes make it with the addition of many vegetables to "stretch" it. It goes particularly well with a couple of orange peppers and with mushrooms, but I've also had good luck adding cabbage, celery and bean sprouts.