I can’t think of a better way to ring in the year of the dragon than with this easy pork stir fry loaded with veggies.
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Enjoy! -alyce eyster
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Spicy Pork & Vegetable Stir Fry
Author: Molly Fowler
Recipe Type: entree
Prep Time:
Cook Time:
Total Time:
Serves: 4
Ingredients
- 1 lb. pork tenderloin
- salt & freshly ground black pepper
- 2 Tblsp peanut or grapeseed oil, divided
- 2 cloves garlic, minced
- 1 small onion, halved and thinly sliced
- 10 oz. snow peas, topped and tailed
- 1 red bell pepper, thinly sliced
- 2 medium carrots, thinly sliced on the diagonal
- 2 Tblsp honey
- 1 Tblsp soy sauce
- 3 Tblsp oyster sauce
- 1 tsp sambal olek
- 2-3 tsp coarsely ground black pepper
- salt to taste
- cooked rice
Instructions
- Cut the meat across the grain into 1-inch thick strips. Season with salt and pepper. Heat the wok over medium-high heat until quite hot. Add 1 tablespoon oil and swirl around in the wok to coat the sides. Stir-fry the pork, in batches if necessary, over medium-high heat 3 to 5 minutes until just cooked through. Remove and drain on paper towels.
- Reheat the wok, add remaining tablespoon of oil and stir-fry the garlic, onion, snow peas, bell pepper and carrots for about 2 minutes, until vegetables are crisp tender. Remove the vegetables from the wok and set aside.
- Add the remaining ingredients, except cooked rice, to the wok and bring to a boil. Reduce heat and simmer a few minutes until the sauce thickens slightly. Return the meat and vegetables to the wok and toss for about 2 to 3 minutes with the sauce to heat through. Serve over cooked rice.
Photo: Ralph Smith, Styling: Julie Hettiger, Recipe: Molly Fowler
Thanks for stopping by. Here's to great food and good thymes! -