Pork and Wild Rice Stir-Fry

Kitchen Tested
  • Yield 4 to 6 servings

By slicing the pork tenderloin in thin slices and combining it with the wild rice, you get a very delicious and nutritious dish.


1 (6-ounces) package long-grain and wild rice
1 pound pork tenderloin, sliced 1/8 inch thick
1 cup diagonally sliced celery
1 cup green bell pepper, seeded and cut into strips
1 bunch green onions, sliced
1/2 pound mushrooms, sliced
1 (8-ounce) can sliced water chestnuts, drained
2 teaspoons ground ginger
1 (6-ounce) package frozen pea pods, thawed
1 1/2 tablespoons cornstarch
1/4 cup reduced-sodium soy sauce
2 tablespoons dry sherry


  1. Cook wild rice according to package directions, omitting any oil and salt; set aside.
  2. Meanwhile, in a large, heavy skillet coated with nonstick cooking spray, stir-fry pork over medium-high heat 2 minutes, or until meat is no longer pink.  Add celery, green pepper, onions, mushrooms, water chestnut and ginger.  Stir-fry 5 minutes, or until vegetables are crisp-tender.  Stir in wild rice and pea pods; move mixture up the side of skillet, letting the juices cover the bottom of the pan.
  3. Mix cornstarch, soy sauce and sherry in a small bowl.  Add to juices in pan; cook about 1 minute, or until thickened.  Toss vegetables and pork with sauce gently to coat.



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