Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Stir-fried pork tenderloin | wefacecook.com Stir-fried pork tenderloin | wefacecook.com


Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 20 minutes
Totaltime: 40 minutes


  • 2 carrots
  • 8 slices peeled ginger, 1/8-inch thick
  • 1/2 pound snow peas
  • 2 scallions
  • 2 pounds pork tenderloin
  • 1/3 cup peanut oil
  • 4 cloves garlic, chopped
  • 2 tablespoons red wine (pinot noir or Burgundy wine)
  • 1/4 cup soy sauce


  • Cut the carrots into julienne strips. Blanch in salted boiling water until barely tender. Drain and set aside.
    Cut 8 slices of ginger on the diagonal, then cut into julienne strips. Snap off the stems from the snow peas and remove the string.
    Chop the scallions including some of the green top. Cut the pork into thin slices and then into 1/4 inch strips. Stir-fry.
    Heat the oil in a frying pan over high heat. Add the pork and stir while cooking. After 1 minute, add the blanched carrots, the snow peas, and the ginger. Stir and cook for 5 minutes. Add the scallions and the garlic and then the wine and the soy sauce.
    Simmer for 5 minutes.
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note