This vibrant Vietnamese-style stir-fry delivers bold flavors in under 30 minutes. Tender slices of pork tenderloin are marinated in a fragrant blend of fresh ginger, garlic, jalapeo, and fish sauce, then quickly seared to lock in moisture. The dish is finished with caramelized onions and a bright splash of orange juice and cilantro, creating a perfect balance of savory, sweet, and spicy notes. Its an ideal weeknight dinner that feels restaurant-quality yet remains simple enough for busy evenings. Serve it hot over steamed jasmine rice for a complete, satisfying meal that the whole family will love.
Stir-Fry Of Pork With Vietnamese Flavors *Jb
Description
This vibrant Vietnamese-style stir-fry delivers bold flavors in under 30 minutes. Tender slices of pork tenderloin are marinated in a fragrant blend of fresh ginger, garlic, jalapeo, and fish sauce, then quickly seared to lock in moisture. The dish is finished with caramelized onions and a bright splash of orange juice and cilantro, creating a perfect balance of savory, sweet, and spicy notes. Its an ideal weeknight dinner that feels restaurant-quality yet remains simple enough for busy evenings. Serve it hot over steamed jasmine rice for a complete, satisfying meal that the whole family will love.Ingredients
Directions
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In a shallow dish, combine the ginger, peppers, garlic, 1 tablespoon of the fish sauce, 1 tablespoon of the orange juice, cornstarch, and black pepper.
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Add the pork slices and toss to coat evenly with the marinade.
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Set aside to marinate for 10 to 20 minutes.
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In a small bowl, mix the sugar, the remaining 2 tablespoons fish sauce, and 1 tablespoon orange juice to create the finishing sauce.
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Heat a wok or large nonstick skillet over high heat.
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Swirl in 1 teaspoon of the oil to coat the pan.
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Add the onions and cook, stirring frequently, until limp and caramelized, about 5 minutes.
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Transfer the cooked onions to a plate and set aside.
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Wipe out the pan with a paper towel to remove excess oil and bits.
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Add the remaining 2 teaspoons oil to the pan and increase heat to high.
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Slowly drop in the marinated pork in a single layer and stir-fry until browned and just cooked through, about 2 to 3 minutes.
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Add the reserved fish sauce/orange juice mixture and the caramelized onions to the pan.
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Toss everything together until the pork is evenly coated with the sauce.
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Remove from heat and sprinkle with fresh cilantro. Serve immediately over rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350.0kcal
- % Daily Value *
- Total Fat 12.0g19%
- Saturated Fat 3.5g18%
- Cholesterol 75.0mg25%
- Sodium 950.0mg40%
- Total Carbohydrate 15.0g5%
- Dietary Fiber 1.5g6%
- Sugars 8.0g
- Protein 45.0g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a spicier kick, leave the seeds in the jalapeos or serrano peppers. For milder heat, remove the seeds and membranes.
Ensure the pork is cut thinly against the grain for maximum tenderness. If the slices are too thick, they may not cook through quickly enough in a stir-fry.
This dish is best served immediately while hot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.
If you prefer a thicker sauce, add an extra teaspoon of cornstarch to the finishing sauce mixture.
