This recipe has a fairly short ingredient list filled with many pantry staples that pack a flavor punch, like garlic, ginger, dark sesame oil, soy sauce, and smoked paprika.
Feel free to use your favorite color of bell pepper and to swap in sugar snap peas for the snow peas. We are big snow pea fans in this house, so I stuck with the snow peas.
To make a simple flavorful sauce for the stir-fry, combine rice vinegar, soy sauce, sugar, and chili garlic sauce in a bowl.
Three cups of tricolor coleslaw are added at the very end of the recipe. I used a bag of “oriental stir fry” mix, containing napa cabbage, bok choy, celery, carrots, greens, and water chestnuts.
Stir coleslaw to combine, and cook until the cabbage is slightly wilted.
This pork and veggie stir-fry is great over cooked noodles or rice. I prepared brown rice udon noodles which had a mild nutty flavor that paired well with the toasted sesame oil in the stir-fry.
The dish also has a hint of sweetness, from the ginger and sugar in the sauce, and mild orange bell pepper. Chili garlic sauce adds a touch of heat.
My favorite bites of this dish were the pieces of tender, juicy pork seasoned with smoked paprika. This ingredient really adds a lovely depth of flavor. I highly recommend stocking your pantry with smoked paprika!
Finally, top with chopped scallions, and nom away!
Smoky Pork Stir Fry
Recipe from Cooking Light
- 2 teaspoons canola oil
- 10 ounce pork tenderloin, trimmed and cut into bite-sized pieces
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 2 teaspoons dark sesame oil
- 1 1/2 cups thinly sliced orange bell pepper (1 medium)
- 1 cup snow peas
- 1 tablespoon minced peeled fresh ginger
- 1 garlic clove, minced
- 3 tablespoons rice vinegar
- 1 tablespoon lower-sodium soy sauce
- 2 teaspoons sugar
- 1 teaspoon chili garlic sauce
- 3 cups tricolor coleslaw
- 3 green onions, thinly sliced
- Cooked rice noodles, udon noodles, or rice
- 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.
- 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. Serve atop cooked noodles or rice.