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Lemon Ginger Pork Stir Fry

Recipe for Lemon Ginger Pork Stir Fry

The lemon and ginger sauce is both tangy and sweet–just right to perk up pork tenderloin, sugar snap peas, and angel hair pasta.

Lemon Ginger Pork Stir Fry

Lemon Ginger Pork Stir Fry
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  • 8 oz. angel hair pasta
  • 1 lb. pork tenderloin
  • 1 tbs. cornstarch
  • 1 tbs. vegetable oil
  • 1/4 tsp.salt
  • 1/8 tsp.pepper
  • 6 oz. sugar snap peas
  • 1 sweet red pepper cut into 1/4-inch wide slices
  • 1/4 – 1/2 cupfresh lemon juice (to taste)
  • 2 tbs.bottled chili sauce
  • 1 tsp.grated lemon rind
  • 1 tsp.grated fresh ginger

  1. Cook 8 ounces angel hair pasta following package directions. Drain; rinse with cold water; set aside.
  2. Cut 1 pound pork tenderloin into 1/4-inch-thick slices. Combine pork, 1 tablespoon cornstarch, 1 tablespoon vegetable oil, 1/4 teaspoon salt, 1/8 teaspoon pepper in large bowl. Trim 6 ounces sugar-snap peas; cut 1 sweet red pepper into 1/4-inch-wide strips.
  3. Heat 1 tablespoon oil in large skillet over high heat. Add pork; stir-fry 3 minutes, until browned. Add peas, pepper strips; stir-fry 3 minutes. Remove to large bowl.
  4. In same skillet, boil 1/2 cup sugar and 1/4 cup fresh lemon juice 3 minutes or until caramel colored. Add another 1/4 cup lemon juice, 2 tablespoons bottled chili sauce, 1 teaspoon grated lemon rind and 1 teaspoon grated fresh ginger. Add pork, vegetables and pasta; heat through. Sprinkle with 1/4 cup chopped scallions.

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