Chinese Spicy Pork Stir Fry Recipe



Spicy Pork Stir Fry

Serves 4


1 lb. boneless pork loin

3 tbsps. soy sauce

3 tbsps. water

1 tbsp. cornstarch

1 tsp. vegetable oil

1 tsp. chili powder

1/4 tsp. ground cumin

2 cups bias-sliced Chinese cabbage

1 cup sliced carrots

1 small red bell pepper, cut into 3" pieces

1/2 cup walnut pieces


Partially freeze pork. Thinly slice across the grain into bite-size strips. Place pork in shallow baking dish or heavy plastic bag.

For marinade, combine soy sauce, water and cornstarch; pour HALF the marinade over pork. Marinate in refrigerator 30 minutes; reserve the remaining marinade.

Preheat wok over high heat; add vegetable oil, chili powder and cumin. Stir-fry HALF the pork until browned; remove. (Add more oil to pan, if necessary.) Stir-fry the remaining pork; remove.

Add Chinese cabbage, carrots and red pepper to wok; stir-fry 2 minutes or until crisp-tender.

Add pork, walnuts and the reserved marinade; stir-fry 1-2 minutes or until heated through.

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