Spicy Pork and Kumquat Stir Fry
Elevate your weeknight dinners with this vibrant and flavorful Spicy Pork and Kumquat Stir Fry! Juicy slices of pork tenderloin are perfectly seared and tossed with sweet-tart kumquats, crisp snow peas, and red bell peppers, creating a delightful blend of textures and flavors. Infused with a bold sauce made from soy, hoisin, and a kick of sriracha, this quick and easy recipe is ready in just 30 minutes, making it a perfect choice for busy schedules. The fragrant combination of garlic and ginger elevates the dish, while the kumquats add a unique twist that brightens every bite. Garnished with crunchy sesame seeds and green onions, this stir fry pairs beautifully with steamed rice or noodles for a complete meal. Whether you’re a fan of bold spices or looking to experiment with kumquats, this stir fry is bound to impress!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 12 pieces Kumquats
- 1 piece Red bell pepper
- 1 cup Snow peas
- 3 cloves Garlic
- 1 inch Ginger
- 3 tbsp Soy sauce
- 2 tbsp Hoisin sauce
- 1 tbsp Sriracha
- 1 tbsp Cornstarch
- 2 tbsp Water
- 2 tbsp Vegetable oil
- 2 stalks Green onions
- 1 tsp Sesame seeds
Instructions
Thinly slice the pork tenderloin into bite-sized strips and set aside.
Wash the kumquats, slice them in half, and remove any seeds.
Slice the red bell pepper into thin strips, trim the ends of the snow peas, and set both aside with the kumquats.
Mince the garlic and ginger finely. Thinly slice the green onions for garnish and set aside.
In a small bowl, mix the soy sauce, hoisin sauce, sriracha, cornstarch, and water. Stir well to create the stir fry sauce and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the pork strips to the skillet and stir fry for 3–4 minutes until fully cooked and lightly browned. Remove the pork from the skillet and set aside.
Add the remaining tablespoon of vegetable oil to the skillet. Toss in the minced garlic and ginger, and stir fry for about 30 seconds until fragrant.
Add the red bell pepper, snow peas, and kumquats to the skillet. Stir fry for 2–3 minutes until the vegetables are slightly tender but still crisp.
Return the cooked pork to the skillet. Pour in the stir fry sauce and mix everything together. Let it cook for an additional 2–3 minutes, stirring continuously, until the sauce thickens and coats the ingredients evenly.
Serve the stir fry hot, garnished with sliced green onions and sesame seeds. Pair with steamed rice or noodles if desired.
Nutrition Facts
Calories |
329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1032 mg | 45% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 12.5 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 920 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
