This easy stir-fry explores the exquisite flavors of Vietnamese cuisine. Source: EatingWell Magazine, May/June 1995

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Ingredients

Directions

  • Combine ginger, peppers, garlic, 1 tablespoon of the fish sauce, 1 tablespoon of the orange juice, cornstarch and black pepper in a shallow dish. Add pork and toss to coat it with marinade. Set aside to marinate for 10 to 20 minutes.

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  • Mix sugar, the remaining 2 tablespoons fish sauce and 1 tablespoon orange juice in a small bowl.

  • Heat a wok over high heat. Swirl in 1 teaspoon of the oil. Add onions and cook, stirring, until limp and caramelized, about 5 minutes. Transfer the onions to a plate. Wipe out the pan. Add the remaining 2 teaspoons oil to the pan and increase heat to high. Slowly drop in pork and stir-fry until browned and just cooked through, 2 to 3 minutes. Add the reserved fish sauce/orange juice mixture and the reserved onions; toss until the pork is coated with sauce. Sprinkle with cilantro and serve over rice.

Nutrition Facts

225 calories; 6.1 g total fat; 74 mg cholesterol; 660 mg sodium. 15.7 g carbohydrates; 26 g protein; Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/29/2011
This is one of my favorite recipes. I make it frequently for friends and family. I often prepare it a day ahead and I like more sauce so I double up there. It is quick to make. The complex flavors get rave reviews. Read More
Rating: 4 stars
10/29/2011
Great Flavors! Not hard to make and really excellent. Now that pork tenderloins are gigantic (how did that happen?) you can substitute lean loin without much difference I think. A real revelation of the mix of oj and fish sauce! Pros: Unexpected combination Read More