Red Chile Pork and Celery Stir-Fry

Name: Red Chile Pork and Celery Stir-Fry
Total time: 40 min
Ingredients: 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

4.3

(3)

4 Reviews

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.

By

Justin Chapple

Updated on March 1, 2017

Active Time:

25 mins

Total Time:

40 mins

Yield:

4

Ingredients

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

Directions

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

© John Kernick

Serve With

Steamed rice.