Spicy Pork Stir Fry with Rice

Source: Central Market


  • 1 pound pork tenderloin, cut into 1-inch cubes
  • 3 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon sesame oil
  • 3 tablespoons hoisin sauce
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons lime juice
  • 2 teaspoons chili paste with garlic
  • 5 tablespoons (about) vegetable, coconut or rice bran oil, divided, for frying
  • 1 cup chopped onion
  • 2 tablespoons fresh ginger, minced
  • 3 cloves garlic, minced
  • 2 celery stalks, cut on the diagonal
  • 2 carrots, thinly sliced
  • 1 medium zucchini, cubed
  • 3 cups cooked brown rice
  • 4 green onions thinly sliced


In a medium bowl, stir together the soy sauce, cornstarch and sesame oil. Add pork and toss well to coat. In another small bowl, mix together the hoisin sauce, vinegar, lime juice and chili paste. In a large skillet or wok on medium-high, heat about 3 tablespoons oil for frying. Add pork and cook until very brown and crispy (about 5 minutes) and remove from pan. Add another 2 tablespoons of oil to the pan and stir fry the onion and ginger about 3 minutes or until onion is slightly tender. Add garlic, celery and carrots and stir fry 2 minutes. Add zucchini and stir fry until crisp tender, about 2 minutes. Stir in hoisin mixture and stir fry 2 minutes. Add cooked pork and cooked rice and heat through. Top with green onions.