Total Time
35mins
Prep 20 mins
Cook 15 mins

Fast, easy, and delicious. One of my all time favorites.

Ingredients Nutrition

  • 34 lb pork tenderloin, cut into 3/8 inch cubes
  • 3 tablespoons peanut oil
  • 1 large white onion, chopped
  • 1 cup young peas, thaw if frozen
  • 1 cup baby carrots, diced
  • 6 scallions, cut into 3/4 inch pices
  • 14 teaspoon crushed red chili pepper flakes
  • 2 tablespoons oyster sauce
  • 4 tablespoons soy sauce
  • 3 cups cooked jasmine rice

Directions

  1. Heat wok.
  2. Add Oil, swirl to coat.
  3. Cook pork'til no longer pink.
  4. Add Onion, cook'til translucent.
  5. Add the Peas, Carrots, Scallions, Red chile Flakes, oyster sauce, and Soy Sauce.
  6. Stir fry'til vegetables are crispy-tender.
  7. Stir in rice.

Reviews

(1)
Most Helpful

This is a very good recipe! It makes a LOT! I used leftover pork roast and added an egg b/c DH wanted me to, but it would be just as good without the egg. Any veggie would work. I'll be making this one again as it is a fabulous way to use up leftovers!

dicentra March 28, 2006

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