Stir Fried Pork Tenderloin With Chili Sauce

“A spicy stir-fry from Sichuan, the province that serves some of the hottest food in China. More chili sauce will give more zing. Substitute beef or chicken for the pork, if desired.”

Ingredients Nutrition


  1. Cut the pork into slivers.
  2. In a medium bowl, mix together the soy sauce, cornstarch and water.
  3. Add the pork and marinate for 15 minutes.
  4. Slice the water chestnuts and carrot into slivers.
  5. In a small bowl, combine all the ingredients for the seasoning sauce.
  6. Heat the oil in a wok on high heat.
  7. Add the ginger and garlic.
  8. Stir-fry for 30 seconds, then add the pork.
  9. Stir-fry for 1 minute, or until no longer pink.
  10. Remove with a slotted spoon and reserve.
  11. Add the water chestnuts and carrot to the wok.
  12. Sir-fry for 1 minute.
  13. Add the reserved meat and final seasoning sauce.
  14. Bring to boil, stirring until thickened. Serve immediately.
  15. Serves 2 as a main dish, or 4 as part of a Chinese meal.
  16. Lucy Waverman’s Cooking School Cookbook.

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