Popular
Latest From the Show
How to Make Barbecue Pork Stir-Fry with Corn and Zucchini | Rach…
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
Rachael tosses together a barbecue pork and vegetable stir-fry dinner in less time than it takes to order takeout. Plus, John created a Ginger Cosmo to complement the meal.
For more stir-fry recipes, check out Chicken Stir Fry with Black Beans, Chiles & Peanuts and Barbecued Beef and Pepper Stir-Fry.
Ingredients
For the Sauce:
- About ½ cup chicken bone broth or stock or broth
- ¼ cup hoisin sauce
- 2 tablespoons light soy sauce (looser than dark, sweet sauce or tamari)
- 1 tablespoon chili garlic sauce
- 1 tablespoon toasted sesame oil
For the Stir-Fry:
- 1 ½ pounds pork tenderloin (I use Berkshire pork), trimmed of silver skin and connective tissue
- Salt and pepper
- 3 tablespoons neutral oil (vegetable, canola or peanut)
- 1 medium zucchini, halved, seeded and diced or sliced, or 2 small zucchini, halved
- 1 large red onion quartered, then thinly sliced
- 2 chilies (1 jalapeño and 1 Fresno) or 2 small sweet peppers of different colors, seeded and chopped
- 2-3 ears of corn, kernels cut off the cob, or 2 cups of fire-roasted frozen corn kernels, defrosted
- 4 cloves garlic, sliced
- 2 inches ginger
- A generous hand of cilantro, chopped
- 3 scallions, cut on bias
Yield
Serves: 4
Preparation
For the sauce, combine ingredients in small bowl and whisk.
For the stir-fry, halve the pork tenderloins lengthwise, then thinly slice them on a small bias into bite-sized pieces. Season with salt and pepper.
Heat 2 tablespoons of the oil in large skillet over medium-high heat. Brown the pork in two batches so you do not crowd the pan. Remove to a platter, add remaining oil, a turn of the pan, add the zucchini and toss a minute, add onions, peppers and corn and toss 3 to 4 minutes more. Add garlic and ginger and toss 1 minute, add sauce and pork and toss a minute more to coat and thicken. Top with herbs and scallions and serve with Rice with Garlic and Ginger.
