Crispy Pork Stir Fry

  • Author:
  • Prep Time: 10
  • Total Time: 25


John and I love stir fry and this recipe came out delicious.  This is an easy and very good recipe.  Enjoy!


  • 1 cup white rice
  • 1 lb. Circle B Ranch pork tenderloin, thinly sliced and cut into 1/4-inch strips
  • kosher salt
  • 1/3 cup cornstarch
  • 2 garlic cloves, chopped
  • 1 tsp. fish sauce
  • 1 tsp. ginger, peeled and chopped
  • 1 Tbsp. Thai Chili Sauce
  • 3 Tbsp. brown sugar
  • 3 Tbsp. soy sauce
  • freshly ground black pepper
  • 1 Tbsp. plus 1 tsp. canola oil, divided
  • 1/2 lb. snow peas, chopped
  • 1 yellow bell pepper, cut into 1/4-inch strips
  • 3 green onions, chopped


  1. Steam rice according to package directions. Meanwhile, pat pork with a paper towel to remove moisture. In a medium bowl, add pork, season with salt, and mix with cornstarch until coated.
  2. In the bowl of a mini prep food processor, add garlic, ginger, brown sugar, soy sauce, fish sauce, Thai Chili sauce and pepper. Pulse until well blended and set aside.
  3. In a large skillet over medium-high heat, heat 1 tsp. oil and cook snow peas and red pepper until tender, about 2 minutes. Remove and set aside.
  4. Return skillet to high heat and add remaining 1 Tbsp. oil. When oil is almost smoking, add pork. Saute until cooked through and pork is crispy, about 5 minutes. Reduce to medium heat, then return vegetables and half the sauce to the pan. Stir quickly to coat pork and vegetables in the glaze. (Watch carefully; the sauce can burn easily due to the sugar). If you want more sauce, add the balance. Garnish with green onions and serve with steamed rice.


  • Serving Size: 4

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