One-pan dinner with roasted lemon chicken thighs and potatoes can be made in 5 minutes with only 7 ingredients. It’s a quick and simple dish you can eat every day.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon minced fresh ginger root
- 1 tablespoon minced garlic
- ½ onion, sliced
- 1 pound pork tenderloin, thinly sliced
- 1 (10 ounce) package sliced white mushrooms
- 1 carrot, shredded
- 3 tablespoons soy sauce
- 2 tablespoons rice wine
- 1 tablespoon brown sugar
- ½ teaspoon cornstarch
Instructions
- Heat oil until smoking in a wok or large skillet over high heat. Stir-fry the onion for 1 minute, then add the ginger and garlic, and cook for 30 seconds more. Stir in the pork and cook for 2 minutes until browned. Then stir in the mushrooms and carrot; cook another two minutes.
- Stir together the soy sauce, rice wine, sugar, and cornstarch in a small bowl. Pour into stir-fry, and bring to a boil. Cook for 30 seconds until the sauce has thickened, and has turned clear. Remove from the heat and transfer to a serving dish.
Nutrition Facts
| Calories | 228 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 2 g |
| Protein | 27 g |
| Saturated Fat | 2 g |
| Sodium | 752 mg |
| Sugars | 6 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
this is so eary to make, i love it!
This is a really good stir fry for any meat and veggies you have in the fridge. Loved the sauce. Don’t always have fresh ginger or rice vinegar on hand, but we did last night and enjoyed this with some angel hair pasta. Thank you!
Can’t say any more than adjust seasonings to your own tAste. We like it spiced up!
I have been making stir-fry for years but have never used a recipe before so thought it might be fun to follow one and see how it turns out. I added kosher salt and pepper to the meat, and I added cabbage because I was unsure if mushroom and carrot would be enough. I think I would slice the carrots next time, not shred as they just turn mushy. I threw in some chow mein noodles. This dish was a hit with the family including the teenagers!
This was good, not great. I took some other suggestions and doubled the glaze. Before that, however, I marinated the meat and garlic in some soy sauce and a splash of EVOO, with some cornstarch and a sprinkle of pepper flakes, for about 20 minutes while I cooked basmati rice and prepped my veges. I cooked the onion, more garlic and ginger in hot oil, then added meat and seared quickly. I removed the meat, added veges, including, snow peas and some sliced red peppers in addition to carrots and mushrooms. stirred for about 3-4 minutes, added glaze ( substituted cooking sherry for rice wine), cooked till thick and bubbly, added meat and served over rice with sliced green onion. had good flavor and texture. meat was nice and tender. Hubby not a big fan of stir fry, but had seconds.
Made this because I had a small amount of pork and some cut veggies to use up. It was delicious! I doubled the sauce but I added sliced cabbage, water chestnuts, sliced green and red pepper, celery, broccoli, cauliflower,green onions and red onion. I needed to use them up. I used the carrots and mushrooms as indicated in the recipe. This was wonderful! Served over rice!
Great taste. I added some pea pods and bean sprouts at the end. I would use less ginger next time. It is a keeper!
Interesting. I am making this right now, have the veggies and ham in the wok, sauce is made and I did double it and just for fun I added oyster sauce to the mix and a little extra brown sugar. I am also making peanut sauce to go with it and am making kroepoek groot to help scoop up the awesomeness. Starving and it smells wonderful…thanks for sharing.
very good, made it this evening using bacon instead. My husband loves it. I followed what the others said and double the gravy and I added some chopped green onion before serving it. Will definitely make it again.
This was a quick and easy stir fry to prepare, and went really well served over noodles.
I also doubled the sauce and added a tbs of hoisin sauce at the end. When the stir fry was finished cooking I stirred in some Chow Mein Stir fry noodles. This would have been good with broccoli and/ or snap peas.
I also doubled the sauce as recommended, but found the dish kind of bland. I served it over vermicelli noodles, but it was just missing something. Probably needed a little heat, and maybe a bit of oyster or hoisin sauce.
I tried this recipe, last evening and we just loved it. will make it again. thank you Doreen
Stir Fry sauce with brown sugar HAS to be good! I made twice as much of the soy/vinegar/brown sugar /cornstarch mixture and then tossed the stir fry with ramen noodles (cooked without the seasoning packet) to soak up all the good flavor.
Really neat flavour… I reduced the garlic and found it refreshing.
I was skeptical at first when I tried this because there wasn’t alot to the sauce. I ended up doubling the sauce because I threw in extra veggies and I wanted to make sure there would be enough to cover everything. We didn’t love the sauce. There was something missing and the rice wine was not a great flavor in it. All we could taste was the rice wine. I’m not sure if I will try this again. It didn’t leave me feeling satisfied at all.