Stir Crazy Pork and Papaya
Discover the vibrant flavors of the tropics with "Stir Crazy Pork and Papaya," a quick and easy stir-fry that combines tender pork tenderloin with the natural sweetness of ripe papaya. Marinated in a savory blend of soy sauce, oyster sauce, honey, and sesame oil, the pork is stir-fried to perfection alongside aromatic ginger, garlic, and a touch of optional red chili for subtle heat. Crunchy red bell peppers and juicy papaya chunks add a delightful contrast in texture, while green onions and a light sauce bring everything together in just 15 minutes of cooking time. Perfectly balanced, this dish is a celebration of sweet and savory flavors, making it an excellent choice for weeknight dinners or a unique party centerpiece. Serve it over fluffy steamed rice or noodles for a satisfying, tropical-inspired meal that’s both nutritious and flavor-packed.
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Recipe Information
Ingredients
- 500 grams pork tenderloin
- 1 large ripe papaya
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2 teaspoons ginger
- 3 garlic cloves
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 medium red bell pepper
- 3 stalks green onion
- 1 red chili (optional)
- 1 cup water
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Slice the pork tenderloin into thin strips and place in a bowl.
In a small bowl, mix the soy sauce, oyster sauce, honey, sesame oil, and cornstarch to create the marinade. Pour over the pork and let it marinate for 15 minutes.
Peel the papaya, remove the seeds, and cut the flesh into bite-sized cubes.
Mince the garlic and ginger. Slice the red bell pepper into thin strips, chop the green onions, and thinly slice the red chili if using for extra heat.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated pork to the pan and stir-fry for 4-5 minutes until fully cooked and browned. Remove the pork from the pan and set aside.
In the same pan, add the garlic, ginger, and red chili (if using), and sauté for 30 seconds until fragrant.
Add the red bell pepper to the pan and cook for 2-3 minutes until slightly softened.
Return the pork to the pan, then add the papaya chunks and 1 cup of water. Stir everything together and allow the mixture to simmer for 2-3 minutes.
Sprinkle in the salt and black pepper, then add half the chopped green onions. Stir to combine and cook for 1 additional minute.
Serve hot, garnished with the remaining green onions. This dish pairs wonderfully with steamed rice or noodles.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1330 mg | 58% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 16.4 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1268 mg | 27% | |
*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.
