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Easy Pork Stir-Fry

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Easy Pork Stir-Fry
  • Prep 35 min
  • Total 35 min
  • Servings 4
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This easy pork tenderloin stir-fry is the perfectly uncomplicated meal to rely on when you’re in the mood for something a little different. Thinly sliced strips of pork get stir-fried with vegetables like red cabbage, bok choy and shitake mushrooms, creating a dish that’s as flavorful as it is fast.
By Betty Crocker Kitchens
Updated Nov 2, 2018

Ingredients

  • 3/4 cup Progresso™ chicken broth (from 32-oz carton)
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 1 tablespoon natural rice vinegar
  • 1 tablespoon packed brown sugar
  • 2 tablespoons vegetable oil
  • 1 lb pork tenderloin, cut in 1/2-inch strips
  • 1 tablespoon chile garlic sauce
  • 1 teaspoon finely chopped fresh gingerroot
  • 1 cup thinly sliced shiitake mushrooms
  • 1 cup thinly sliced bok choy
  • 1 cup shredded red cabbage
  • 1 teaspoon roasted sesame seed
  • Hot white rice, lime wedges, green onions and chopped fresh cilantro leaves, for serving
Make With
Make With
Progresso Broth

Steps

  • 1
    In medium bowl, mix broth, cornstarch, soy sauce, vinegar and brown sugar. Beat with fork until smooth. Set aside.
  • 2
    In 12-inch nonstick skillet or work, heat 1 tablespoon of the oil over medium-high heat. Swirl pan to coat sides with oil. Add pork; cook 6 to 8 minutes, turning once, until cooked through. Add chile garlic sauce and gingerroot; cook 30 to 60 seconds, stirring frequently, until fragrant. Transfer to bowl; cover and keep warm.
  • 3
    Wipe out skillet. Add remaining 1 tablespoon oil to skillet over medium-high heat. Add mushrooms and bok choy; cook 5 to 7 minutes, stirring frequently, until tender and browned. Add red cabbage; cook 30 to 60 seconds longer or until softened.
  • 4
    Return pork mixture to skillet. Stir sauce; add to pork and vegetables in skillet. Heat to boiling. Cook and stir 1 to 2 minutes or until sauce is thickened. Stir in sesame seed. Serve with rice, lime wedges, green onions and cilantro.

Tips from the Betty Crocker Kitchens

  • tip 1
    Don’t turn the meat until it “releases.” If the oil is hot and your pork is dry, it will release (turn easily) once browned on the first side. If you try to move it too early, it will stick to the pan.
  • tip 2
    Don’t skip the step of trimming the pork tenderloin. That membrane doesn’t cook away, and it prevents flavors and seasonings from getting to the meat. To remove slippery silverskin, run a knife underneath the shiny membrane, and slice to remove the silverskin while removing as little meat as possible.

Nutrition

270 Calories, 13g Total Fat, 27g Protein, 11g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
110
Total Fat
13g
19%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
720mg
30%
Potassium
580mg
17%
Total Carbohydrate
11g
4%
Dietary Fiber
1g
5%
Sugars
5g
Protein
27g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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