Easy Pork Stir-Fry

Prep 35 min
Total 35 min
Servings 4

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. MORE+ LESS-

By Betty Crocker Kitchens

Updated November 2, 2018

Make with

Progresso Broth

Ingredients

3/4

cup Progresso™ chicken broth (from 32-oz carton)

tablespoons cornstarch

tablespoons soy sauce

tablespoon natural rice vinegar

tablespoon packed brown sugar

tablespoons vegetable oil

lb pork tenderloin, cut in 1/2-inch strips

tablespoon chile garlic sauce

teaspoon finely chopped fresh gingerroot

cup thinly sliced shiitake mushrooms

cup thinly sliced bok choy

cup shredded red cabbage

teaspoon roasted sesame seed

Hot white rice, lime wedges, green onions and chopped fresh cilantro leaves, for serving

Steps

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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.

Expert Tips

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.
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 Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 270
Calories from Fat: 110

% Daily Value

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;