Sriracha Stir-Fry

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  • ½ cup Hidden Valley® Sriracha Ranch®
  • 1 tablespoon vegetable or peanut oil
  • 4 center-cut boneless pork chops (about 4–5 ounces each), cut into 1-inch cubes
  • 2 tablespoons flour
  • 2 cups broccoli florets, trimmed
  • 2 carrots, peeled and very thinly sliced on the diagonal


  1. 1. In a skillet, add the oil and heat until shimmering.
  2. 2. Dredge the pork in the flour until well-coated.
  3. 3. Add the pork to the pan and cook for 5 to 7 minutes until all sides are golden and an internal temperature of 145°F has been reached. Remove the pork from the pan and let it stand for 3 minutes.
  4. 4. Add the broccoli and carrots and cook stirring for 3 to 5 minutes or until the vegetables have turned bright in color and are still crisp.
  5. 5. Add the pork back to the pan. Stir in the dressing and cook for another 3 to 5 minutes or just until heated through. Let stand 3 minutes.
- For safe meat preparation, reference the USDA website.
- For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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