Stir Fry Pork

Stir fry is a great way to get those healthy vegetables in your diet. It may seem easier and quicker to use that bag of frozen stir fry veggies from the store, but really it takes the same amount of time to cook fresh vegetables and its much better for you. I always buy those huge pork tenderloins when they're on sale and cut them into individual dinner portions, some roasts, some chops and the rest for stir fry.  It makes for an easy week night meal.  This is another delicious meal, made in under 30 minutes. By the time the rice is done, so is the stir fry!

Carrots and broccoli are 2 of my daughters favorite vegetables, so I always have them in the fridge.  Onions and garlic go with literally everything and I probably use them both every day. Just a few other everyday pantry items like soy sauce and brown sugar and you have a great stir fry sauce.

Starting with the pork, cut it into thin strips and get your wok or a large fry pan on high heat.  You can find stir fry oil in most grocery stores, its a blend of canola, peanut oil and sesame oil and can be used with high temperature cooking like stir fry's. Once the pan is piping hot, toss the meat in trying to get it in one layer and leave it to brown for about 3-4 minutes.  

While its browning, season it with SplenDishes House Blend.  You don't want alot of salt because the soy sauce is high in sodium, but the garlic and peppers in the House Blend will add flavor.  So about a 1/2 teaspoon of House Blend. Toss the pork and continue cooking until it just slightly pink and remove it from the pan.  It's going to finish cooking later in the sauce.

Next, cut your vegetables uniform in size, so they cook relatively the same in time. Chop onions and garlic and slice the carrots into strips.  The broccoli can just be cut into bite size florets. Saute onions for a minute or two first.

Then add carrots and broccoli.  You may need to add some more oil at this point. Saute veggies at hight heat, continually tossing with tongs.  Once they start to become tender, add the garlic.  

Time to make the sauce.  Your going to need soy sauce, brown sugar, ground mustard, hot sauce and corn starch. Pour about 1/2 cup soy sauce in a bowl.

Add about 1 teaspoon of ground mustard.  If you don't have ground mustard, you could always use regular mustard, like a dijon.

Stir in about 1 1/2 tablespoons of brown sugar.

Any hot sauce will work, but I like Sriracha, it's really hot, so I don't use alot, about 1/2 teaspoon.  If you like it spicy, be my guest to add as much as you like!

And finally, add 1 teaspoon of corn starch. Mix well and set aside.

The veggies should be fork tender by now, so it's time to add the pork back in.

Turn the heat back up and combine pork with the veggies.

Give the sauce a quick stir and add to stir fry. Sauce will thicken immediately, coat veggies and pork well and turn heat off.

Serve over steamed rice. Yum!

 

RECIPE

STIR FRY PORK

Prep Time: 10 Minutes  Cook Time: 15 Minutes Difficulty: Easy Servings: 4

Ingredients:

2 pounds pork, cut into thin strips

1/2 teaspoon SplenDishes House Blend

4 tablespoons stir fry oil or canola oil

1 onion, chopped

3 garlic cloves, chopped

4 carrots, cut into thin strips

1 large head broccoli, cut into bite size florets

1/2 cup soy sauce

1 teaspoon ground mustard

1 1/2 tablespoons brown sugar

1/2 teaspoon sriracha hot sauce

1 teaspoon corn starch

Steamed Rice

Directions:

Heat wok on high heat and add stir fry oil.  Cut pork into thin strips and toss into hot oil.  Brown on one side and season with House Blend.  Toss pork until just slightly pink and remove from pan.

Add onions and saute until translucent, about 2 minutes.  Then add carrots and broccoli.

Toss vegetables in hot oil for 4-5 minutes, then add garlic and lower heat to medium high.

To make sauce, combine soy sauce, brown sugar, ground mustard, sriracha and corn starch.

Once vegetables are fork tender, add pork back in and toss well to combine.

Bump heat back up to high and stir in sauce.  Sauce will thicken quickly.  Coat veggies and pork well and turn off heat.

Place stir fry mixture over steamed rice and spoon extra sauce over top.


Shonali T.
Shonali T.

Author

Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at SplenDishes.com.



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