Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Source: EatingWell Magazine, May/June 1995


Recipe Summary test

35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; protein 26g; carbohydrates 15.7g; dietary fiber 1.8g; sugars 7.9g; fat 6.1g; saturated fat 1.1g; cholesterol 73.7mg; vitamin a iu 161.9IU; vitamin c 19.5mg; folate 20.5mcg; calcium 33.7mg; iron 1.4mg; magnesium 43.3mg; potassium 635.7mg; sodium 660.1mg; thiamin 1.2mg; added sugar 3g.

1/2 other carbohydrate, 2 vegetable, 3 1/2 lean meat, 1 fat