Lemon-Ginger Pork Stir-Fry

The lemon and ginger sauce is both tangy and sweet--just right to perk up pork tenderloin, sugar snap peas, and angel hair pasta.

Lemon-Ginger Pork Stir-Fry
Lemon-Ginger Pork Stir-Fry

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    oz. angel hair pasta

  • 1

    lb. pork tenderloin

  • 1

    tbs. cornstarch

  • 1

    tbs. vegetable oil

  • 1/4

    tsp. salt

  • 1/8

    tsp. pepper

  • 6

    oz. sugar-snap peas

  • 1

    sweet red pepper cut into 1/4-inch wide slices

  • 1/2

    cup fresh lemon juice

  • 2

    tbs. bottled chili sauce

  • 1

    tsp. grated lemon rind

  • 1

    tsp. grated fresh ginger

Directions

Cook 8 ounces angel hair pasta following package directions. Drain; rinse with cold water; set aside. Cut 1 pound pork tenderloin into 1/4-inch-thick slices. Combine pork, 1 tablespoon cornstarch, 1 tablespoon vegetable oil, 1/4 teaspoon salt, 1/8 teaspoon pepper in large bowl. Trim 6 ounces sugar-snap peas; cut 1 sweet red pepper into 1/4-inch-wide strips. Heat 1 tablespoon oil in large skillet over high heat. Add pork; stir-fry 3 minutes, until browned. Add peas, pepper strips; stir-fry 3 minutes. Remove to large bowl. In same skillet, boil 1/2 cup sugar and 1/4 cup fresh lemon juice 3 minutes or until caramel colored. Add another 1/4 cup lemon juice, 2 tablespoons bottled chili sauce, 1 teaspoon grated lemon rind and 1 teaspoon grated fresh ginger. Add pork, vegetables and pasta; heat through. Sprinkle with 1/4 cup chopped scallions.

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