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Saigon Sizzling Pork with Mixed Vegetables

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2 pounds HORMEL® ALWAYS TENDER® Teriyaki Flavored Pork Tenderloin, cut into cubes
1 yellow onion, cut into 1 ½×½-inch wedges
1 cup celery, cut into ¼-inch-thick diagonal slices
1 (8-ounce) jar baby corn, drained
1 cup carrots, cut into ¼-inch-thick diagonal slices and blanched
2 cups sliced fresh mushrooms
1 (8-ounce) can of sliced water chestnuts , drained
1 red bell pepper, cut into 1-inch cubes
2 cups broccoli, cut into 1-inch florets and blanched
1 (11.5-ounce) bottle of HOUSE OF TSANG® Classic Stir Fry Sauce
Vegetable oil


  1. In deep fryer, blanch pork, stirring constantly, 1 to 2 minutes or until outside of pieces are no longer pink.

  2. Coat wok, skillet or griddle with enough oil to coat. Heat until oil is hot and smoking. Add onion and celery; stir-fry 1 minute.

  3. Add blanched pork and remaining vegetables to wok; stir-fry until pork is no longer pink in center and vegetables are crisp and tender. Add stir-fry sauce; mix until pork and vegetables are coated.

  4. Note: Any flavor of marinated pork tenderloin can be used in this recipe.