Stir-Fry of Pork with Vietnamese Flavors

Stir-Fry of Pork with Vietnamese Flavors

2 Reviews
From: EatingWell Magazine May/June 1995

This easy stir-fry explores the exquisite flavors of Vietnamese cuisine.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons finely chopped fresh ginger
  • 2 serrano or jalapeño peppers, seeded and finely chopped
  • 4 cloves garlic, finely chopped
  • 3 tablespoons fish sauce, divided
  • 2 tablespoons orange juice, divided
  • 1 teaspoon cornstarch
  • 1/2 teaspoon freshly ground pepper
  • 1 pound pork tenderloin, trimmed and cut across the grain into 1/4-inch-thick slices
  • 1 tablespoon sugar
  • 3 teaspoons canola oil, divided
  • 2 cups finely sliced onions, (2-4 onions)
  • 1/4 cup sliced fresh cilantro leaves


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

  • Per serving: 225 calories; 6 g fat(1 g sat); 2 g fiber; 16 g carbohydrates; 26 g protein; 20 mcg folate; 74 mg cholesterol; 8 g sugars; 3 g added sugars; 162 IU vitamin A; 19 mg vitamin C; 34 mg calcium; 1 mg iron; 660 mg sodium; 636 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 other carbohydrate, 2 vegetable, 3 1/2 lean meat, 1 fat

Reviews 2

June 11, 2011
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By: marthajbates
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
September 13, 2010
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By: EatingWell User
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.