• 4servings
  • 30minutes
  • 255calories

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Ingredients Jump to Instructions ↓

  1. 2 Tbsp oil (approximately)

  2. 12-oz pork tenderloin, cut crosswise in 1/4-in.-thick slices, then cut in strips

  3. 4 oz shiitake mushrooms, stems discarded, sliced (2 cups), or 11/2 cups sliced white mushrooms

  4. 6 oz sugar snap peas, ends trimmed (11/2 cups)

  5. 2 tsp minced garlic

  6. 2 tsp minced ginger

  7. 1/3 cup stir-fry sauce

  8. 1 can (11 oz) mandarin oranges, drained

Instructions Jump to Ingredients ↑

  1. Heat 1 Tbsp oil in a large nonstick skillet over medium-high heat until very hot but not smoking. Add pork; stir-fry until lightly browned. Remove to a platter.

  2. Heat remaining 1 Tbsp oil in skillet. Add mushrooms; stir-fry until tinged brown. Stir in sugar snap peas and stir-fry 1 minute or until crisp-tender.

  3. Push vegetables to edges of skillet. Put garlic and ginger in middle; cook 30 seconds until fragrant, adding a little more oil if needed.

  4. Add stir-fry sauce and, if needed, a few Tbsp water to thin. Add pork and oranges; stir gently (oranges are delicate) to mix. Heat through.


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