Red Chile Pork and Celery Stir-Fry

Pork tenderloin is ideal in a stir-fry because it cooks so quickly and stays tender and juicy. Food & Wine’s Justin Chapple combines it with crunchy celery and hot chiles for a dead-simple and deliciously spicy weeknight dinner with minimal ingredients.

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  • Servings: 4

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  • One 1-pound pork tenderloin, halved lengthwise and thinly sliced crosswise

  • 3 tablespoons soy sauce

  • Kosher salt
  • Pepper

  • 3 tablespoons canola oil

  • 5 celery ribs, cut into 2-inch lengths and thinly sliced lengthwise

  • 6 small dried hot red chiles

How to make this recipe

  1. In a medium bowl, toss the pork with the soy sauce and season generously with pepper. Refrigerate for 15 minutes. 

  2. Heat a large cast-iron skillet until smoking, then add 1 tablespoon of the oil. Add the pork and cook over high heat, undisturbed, until browned on the bottom, about 2 minutes. Stir-fry until the pork is just cooked through, about 2 minutes more. Transfer to a plate. 

  3. In the skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the 
celery and chiles and stir-fry over high heat until the celery 
is crisp-tender, 2 to 3 minutes. Return the pork to the skillet, season with salt and pepper and toss to combine. Serve immediately. 

Serve With

Steamed rice.

Contributed By Photo © John Kernick Published March 2017

1102216 recipes/red-chile-pork-and-celery-stir-fry
 2017-02-14T13:46:18+00:00 Justin Chapple march-2017,red chiles,pork tenderloin,pork,stir-fry,recipe recipes,red-chile-pork-and-celery-stir-fry

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