Bake Good

Asian Pork Stir-Fry

  • Beginner
  • 4 (1 cup) servings
  • 2 hr 30 min
Baking Success Or Baking Mess


1 (about 6 ounces) butterflied pork chop, visible fat removed
2 tablespoons light soy sauce
1 tablespoon Fleischmann's® Corn Starch
1 teaspoon toasted sesame oil
1/4 teaspoon red crushed pepper
1 tablespoon minced ginger root
2 medium garlic cloves, minced
Original Canola MakeGood cooking spray
1 tablespoon plus 1 teaspoon Mazola® Corn Oil
8 cups (about 10 ounces) fresh spinach
8 ounces fresh mushrooms, sliced
2 teaspoons vinegar
1 teaspoons sugar


Cut pork into 1-1/2 X 1/2-inch (4 X 1cm) strips. Combine pork with soy sauce, corn starch, sesame oil, and red pepper flakes in a medium bowl.

Combine ginger root and garlic in a small dish.

Heat a nonstick wok or large skillet over high heat. Remove from heat and spray with cooking spray. Cook pork mixture, stirring constantly, until pork is cooked through, about 2 minutes. Remove from wok. Add corn oil to wok and heat for about 30 seconds. Cook ginger root mixture for about 30 seconds. Add spinach and mushrooms; cook until spinach is wilted, about 5 minutes, stirring occasionally. Add pork, vinegar, and sugar. Cook for about 2 minutes, or until heated through, stirring constantly.

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