Photo: Randy Mayor; Styling: Lindsey Lower
Serves 4 (serving size: about 1 cup)

Smoked paprika and dark sesame oil add depth to this stir-fry. Serve over precooked brown rice or soba noodles.

How to Make It

Step 1

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.

Step 2

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Also appeared in: Southern Living, September, 2015

Ratings & Reviews


January 31, 2018
Kind of your basic stir fry and we thought it had plenty of flavor.  I think I'd add some cornstarch to the sauce to thicken it slightly next time.  I forgot to pick up the cabbage so thinly sliced a large kale leaf (stem removed) and used that instead.  Worked fine!  Served with steamed jasmine rice and thai cucumber salad.

Pretty Good

October 10, 2018
This was a fast and healthy one-pan weeknight meal.  My only change was to add more smoked paprika to the meat.  Husband went wild for this; I thought it was good, but not fall-over-dead delicious.  Still, since Husband liked it so much, I'll make it again, but next time I will add some cornstarch and a few tablespoons of chicken broth to the sauce.

JillyBurke's Review

September 08, 2014
Nice flavor especially from the smoked paprika.

gracefully's Review

August 25, 2014
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.

meganhalv's Review

August 30, 2014
My husband I and both really enjoyed this dish. I didn't make any modified others than using 1 lb of pork instead of just 10 oz!

Adrien2013's Review

September 11, 2014
Yummy!!! Have a drink ready to cool your mouth off. Maybe use less chili sauce...

DonnaJean113's Review

September 06, 2014
Made no changes except increased the spice level, easy and delicious.

mandyanne's Review

August 25, 2014

Leti1220's Review

August 28, 2014
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.

Suze02's Review

October 07, 2014
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.