This pork stir-fry recipe includes a colorful crowd of vegetables such as mushrooms, peppers, water chestnuts, cabbage and snow peas. Aromatic ginger, garlic and scallions plus a touch of hot sauce provide the classic stir-fry flavors. Serve with white or brown rice.
Special Diets:
Ingredients
Method
Season pork with salt and pepper.
Heat a large wok or deep skillet over high heat.
Add oil and swirl to coat the surface of the wok.
Add pork and stir fry until cooked through and no longer pink, about 4 minutes.
Transfer pork to a bowl.
Add garlic, ginger and chopped scallions.
Stir quickly and cook until fragrant, about 1 minute, then add mushrooms.
Stir and cook until lightly browned, about 3 minutes, then add red and yellow peppers.
Cook, stirring constantly, until peppers start to soften, 3 to 5 minutes.
Add cabbage and water chestnuts and cook until cabbage wilts.
Return pork to the wok, continue stirring and add shoyu, fish sauce and vinegar.
Stir well, season with black pepper and add chile sauce.
Stir well to combine.
Add snow peas and cook for 2 minutes.
Remove from heat, sprinkle with juice of half a lime and stir again.
Transfer contents of wok to a large platter, garnish with cilantro leaves and sliced green onions and serve immediately, with the rest of the limes on the side.
Nutritional Info
Serving Size
Calories
380
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.