In a large nonstick skillet, heat 1 teaspoon of
the oil. Cook pork until it begin to brown and is
just cooked through, about 3 minutes. Remove to a
plate.
Heat remaining oil in the same skillet over high
heat; add garlic, ginger and pepper flakes. Cook,
stirring constantly, until and fragrant, about 1
to 2 minutes.
Mix cornstarch with 1/4 cup water. Add
vegetables; cook stirring frequently, until
just tender, 4 to 6 minutes. Stir in soy sauce,
vinegar, and marmalade. Add cornstarch mixture
and bring to boil. Toss vegetables mixture with
pork to heat through. Serve immediately.
Originally Submitted
9/9/2015
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