Ingredients
- 2 teaspoons canola oil
- 10 ounces pork tenderloin, trimmed and cut into bite-size pieces
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 2 teaspoons dark sesame oil
- 1 1/2 cups thinly sliced orange bell pepper (1 medium)
- 1 cup fresh snow peas
- 1 tablespoon minced peeled fresh ginger
- 1 garlic clove, minced
- 3 tablespoons rice vinegar
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons sugar
- 1 teaspoon Asian chili-garlic sauce
- 3 cups tricolor coleslaw
- 3 green onions, thinly sliced
Details
Servings 4
Preparation time 25mins
Cooking time 25mins
Preparation
Step 1
Heat a large skillet over high heat. Add canola oil; swirl to coat. Sprinkle pork with paprika and salt. Add pork to skillet; saute 3 minutes or until browned. Remove pork from pan.
Return pan to medium-high heat. Add sesame oil; swirl to coat. Add bell pepper, peas, ginger, and garlic; stir-fry 3 minutes or until vegetables are crisp-tender, stirring often. Whisk together vinegar, soy sauce, sugar, and chili-garlic sauce in a bowl. Add pork and soy sauce mixture to pan; cook 1 minute. Stir in coleslaw; cook 1 minute or until slightly wilted. Remove pan from heat; sprinkle with chopped green onions.
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