Skip to main content Share
& Save

Pork & Greens Stir-Fry

By Bobby Deen


Featured in:

Cooking with Paula Deen Magazine

Recipe from Cooking with Paula Deen magazine.

Difficulty: Easy

Prep time: 15 minutes

Cook time: 10 minutes

Servings: 6


  • ¾ cup sweet chile sauce
  • ½ cup cold water
  • 3 tablespoons soy sauce
  • 1½ teaspoons cornstarch
  • 2 teaspoons minced fresh ginger
  • 2 pounds pork tenderloin, cut into ½-inch cubes
  • 3 tablespoons canola oil
  • 3 cups sliced fresh mushrooms
  • 4 medium carrots, peeled and thinly sliced
  • 5 cups chopped stemmed mustard greens or kale
  • hot cooked linguine
  • crushed red pepper, for garnish


In a small bowl, stir together chile sauce, ½ cup cold water, soy sauce, cornstarch, and ginger.

In a large bowl, toss together ½ cup chile sauce mixture and pork.

In a large skillet, heat oil over medium-high heat. Add pork mixture; cook, stirring frequently, until lightly browned, about 2 minutes. Add mushrooms and carrots; cook, stirring occasionally, until mushrooms are lightly browned, about 1 minutes. Add greens; cook, stirring occasionally, until just wilted. Add remaining chile sauce mixture; bring to a boil. Cook, stirring constantly, until sauce is thickened, about 3 minutes.Serve over pasta. Garnish with red pepper, if desired.