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Asian Pork Stir-Fry

Asian Pork Stir-Fry




4 (1 cup) servings


2 hours 30 minutes


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  • 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



  1. 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.
  2. Combine ginger root and garlic in a small dish.
  3. 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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