Smoky Pork Stir-Fry

- Photo: Randy Mayor; Styling: Lindsey Lower
Photo: Randy Mayor; Styling: Lindsey Lower

Smoked paprika and dark sesame oil add depth to this stir-fry. Serve over precooked brown rice or soba noodles.

Yields: Serves 4 (serving size: about 1 cup)


calories 165

fat 6.4g

satfat 1g

monofat 3g

polyfat 1.9g

protein 17g

carbohydrate 10g

fiber 3g

cholesterol 46mg

iron 2mg

sodium 323mg

calcium 44mg


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

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How to Make It

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.

Cook's Notes:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit


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