POINTS Value: 5
Preparation Time: 20 min
Cooking Time: 10 min
Level of Difficulty: Easy
Don't like a lot of spice? Then substitute peanut oil for some of the chili oil in this recipe, or reduce the amount of red pepper flakes.
2 tsp chili oil, divided
1 pound(s) lean pork tenderloin, cut into thin strips
4 medium garlic clove(s), minced
1 Tbsp ginger root, minced
1 tsp red pepper flakes, crushed
2 tsp cornstarch
1 pound(s) frozen mixed vegetables, Asian stir-fry mix
3 Tbsp low-sodium soy sauce
1 tsp rice vinegar
1 tsp orange marmalade
In a large nonstick skillet, heat 1 teaspoon of the oil. Cook pork until it begins to brown and is just cooked through, about 3 minutes. Remove to a plate.
Heat remaining oil in the same skillet over high heat; add garlic, ginger and pepper flakes. Cook, stirring constantly, until golden and fragrant, about 1 to 2 minutes.
Mix cornstarch with 1/4 cup water. Add vegetables; cook, stirring frequently, until just tender, 4 to 6 minutes. Stir in soy sauce, vinegar and marmalade. Add cornstarch mixture and bring to boil.
Toss vegetable mixture with pork to heat through. Serve immediately.