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.

Active Time:
25 mins
Total Time:
40 mins


  • 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


  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.

    Red Chile Pork and Celery Stir-Fry
    © John Kernick

Serve With

Steamed rice.

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