Stir-Fried Pork with Garlic and Noilly Prat Glaze

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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.

Quick stir-fried pork strips coated in a savory garlic sauce enhanced by a splash of Noilly Prat vermouth for subtle complexity. This Asian-inspired no-cook recipe, ready in about 20 minutes, pairs pork tenderloin, soy sauce, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 10 min Serves 4 Asian cuisine 280 cal/serving

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Ingredients

1 lb, thinly sliced into strips pork tenderloin
3 tbsp soy sauce
1 tbsp cornstarch
2 tbsp vegetable oil
4, minced garlic cloves
1/3 cup Noilly Prat vermouth
1 tbsp brown sugar
2, sliced diagonally green onions
1/4 tsp red chili flakes
2 tbsp, chopped (optional) fresh cilantro

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Instructions

Step 1: In a bowl, toss 1 lb thinly sliced pork tenderloin with 3 tbsp soy sauce and 1 tbsp cornstarch until pork is evenly coated.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 4 minced garlic cloves and 1/4 tsp red chili flakes, stir-frying for 30 seconds until fragrant.
Step 3: Add the pork strips to the wok in a single layer, stir-fry for 4-5 minutes until pork is browned and cooked through.
Step 4: Pour in 1/3 cup Noilly Prat vermouth and add 1 tbsp brown sugar, stirring constantly for 2-3 minutes until the sauce thickens and glazes the pork.
Step 5: Remove from heat and toss in 2 sliced green onions and 2 tbsp chopped fresh cilantro if using. Serve immediately over steamed rice or noodles.