Spiced Pork Stir-Fry with Shallots and Tamarind Glaze

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A quick Burmese-inspired pork stir-fry featuring thinly sliced pork, caramelized shallots, and a tangy tamarind glaze. This Asian-inspired pork recipe, ready in about 30 minutes, pairs pork tenderloin, thinly sliced, shallots, thinly sliced, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Asian cuisine 350 cal/serving

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Ingredients

1 lb pork tenderloin, thinly sliced
6 medium shallots, thinly sliced
1 tbsp tamarind paste
1 tbsp brown sugar
2 tbsp soy sauce
3 garlic cloves, minced
3 tbsp vegetable oil
2 fresh green chilies, sliced
1/2 tsp black pepper, freshly ground
1/4 cup spring onions, chopped

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large wok or skillet over high heat until hot but not smoking. Add 6 thinly sliced shallots and sauté for 5 minutes until golden brown and caramelized, stirring frequently to prevent burning.
Step 2: Add 3 minced garlic cloves and 2 sliced fresh green chilies to the shallots, cooking for 1 minute until fragrant.
Step 3: Increase heat to high and add 1 lb thinly sliced pork tenderloin, stir-frying for 5-7 minutes until the pork is cooked through and beginning to brown.
Step 4: Stir together 1 tbsp tamarind paste, 1 tbsp brown sugar, and 2 tbsp soy sauce in a small bowl, then pour this tamarind glaze over the pork. Toss to coat and cook for an additional 2 minutes until the sauce thickens and clings to the meat.
Step 5: Season with 1/2 tsp freshly ground black pepper and remove from heat. Garnish with 1/4 cup chopped spring onions before serving hot with steamed rice.