Craving a yummy stir fry but don’t want to be weighed down by the grease? Courtesy of Cooking Light, this smoky pork stir fry gets its depth from smoked paprika and a thin drizzle of sesame oil. Trimmed pork tenderloin adds a source of lean protein. This recipe pairs well with brown rice or soba noodles.

under 20 mins

Ingredients for servings


  • 2 teaspoons canola oil

  • 10 ounce pork tenderloin trimmed and cut into bite-sized pieces

  • 0.5 teaspoon smoked paprika

  • 0.25 teaspoon kosher salt

  • 2 dark sesame oil

  • 1.5 cups thinly sliced orange bell pepper about 1 medium pepper

  • 1 cup snow peas

  • 1 tablespoon minced peeled fresh ginger

  • 1 garlic clove minced

  • 3 tablespoons rice vinegar

  • 1 tablespoon lower-sodium soy sauce

  • 2 teaspoons sugar

  • 1 teaspoon chili garlic sauce

  • 3 cups tricolor coleslaw shredded cabbage mix

  • 3 green onion stalks thinly sliced


  • Heat a large skillet over high heat. Add canola oil; swirl to coat. Sprinkle pork with paprika and salt. Add pork to pan; sauté 3 minutes or until browned. Remove pork from pan.

  • Return pan to medium-high heat. Add sesame oil; swirl to coat. Add bell pepper, peas, ginger, and garlic; stir-fry 3 minutes or until vegetables are crisp-tender, stirring frequently. Combine vinegar, soy sauce, sugar, and chili garlic sauce in a bowl, stirring with a whisk. Add pork and soy sauce mixture to pan; cook 1 minute. Stir in coleslaw; cook 1 minute or until slightly wilted. Remove pan from heat; sprinkle with green onions.

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