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Spicy Pork Stir-Fry
Spicy Pork Stir-Fry

Spicy Pork Stir-Fry

2 Review(s)
Cook Minutes 25 Min
Prep : 25 Min
Tangy barbecue sauce adds the perfect touch of flavour to this quick-and-easy stir-fry recipe- the perfect dish to serve on a busy weeknight. Make our Spicy Pork Stir-Fry recipe a new family tradition.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
220 g rice stick noodles, uncooked
1 lb. (450 g) pork tenderloin, cut into thin slices
1 tsp. ground cumin
2 Tbsp. oil, divided
1/2 lb. (225 g) fresh green beans, trimmed, cut diagonally in half
1 cup shredded sweet potatoes
2 stalks celery, cut into thin slices
1/2 cup Bull's-Eye Bold Original Barbecue Sauce
1/4 cup water
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Step 1
Cook noodles as directed on package, omitting salt.
Step 2
Meanwhile, toss meat with cumin. Heat 1 Tbsp. oil in nonstick wok or large skillet on high heat. Add meat; stir-fry 3 min. or until evenly browned. Remove meat from wok; set aside.
Step 3
Heat remaining oil in wok. Add vegetables; stir-fry 2 to 3 min. or until beans are crisp-tender. Return meat and any meat juices to wok. Add barbecue sauce and water; stir-fry 1 min. or until heated through.
Step 4
Drain noodles. Serve topped with meat mixture.
Kraft Kitchen Tips!
Special Extra
Garnish with chopped fresh cilantro or green onions just before serving.
Substitute regular fettuccine for the rice stick noodles.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 1.5 g
8 %
Cholesterol 60 mg
Sodium 510 mg
21 %
Carbohydrate 71 g
Fibre 4 g
Sugars 16 g
Protein 26 g
Vitamin A
25 %
Vitamin C
20 %
6 %
25 %
4 servings, 2-1/2 cups (625 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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