Stir-Fry of Pork with Vietnamese Flavors

Stir-Fry of Pork with Vietnamese Flavors

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

From EatingWell: May/June 1995
Yield: 4 servings
Active Time: 25
Total Time: 35


  1. 2 tablespoons finely chopped fresh ginger
  2. 2 serrano or jalapeño peppers, seeded and finely chopped
  3. 4 cloves garlic, finely chopped
  4. 3 tablespoons fish sauce, divided
  5. 2 tablespoons orange juice, divided
  6. 1 teaspoon cornstarch
  7. 1/2 teaspoon freshly ground pepper
  8. 1 pound pork tenderloin, trimmed and cut across the grain into 1/4-inch-thick slices
  9. 1 tablespoon sugar
  10. 3 teaspoons canola oil, divided
  11. 2 cups finely sliced onions, (2-4 onions)
  12. 1/4 cup sliced fresh cilantro leaves


  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 Per Serving: 243 calories; 7 g fat (1 g sat, 4 g mono); 68 mg cholesterol; 19 g carbohydrates; 25 g protein; 3 g fiber; 575 mg sodium; 615 mg potassium.

Nutrition Bonus: Selenium (44% daily value), Vitamin C (28% dv), Potassium (18% dv).

1 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 3 lean meat