Jan 302013

Everytime I make a stir fry, it’s different. Why? Because I use whatever I have on hand in my refrigerator. I’ve made this dish with chicken, pork, beef and a variety of veggies…make it your own! Try adding peanuts or cashews at the very end, too!

Pork Stry Fry

1/4 cup onion, sliced
1 large carrot, sliced
1/2 cup mushrooms, sliced
1/2 red pepper, sliced
2 cups brocolli
1 – 2 cups pork, diced or leftover Asian Pork Tenderloin
3 tablespoons soy sauce
2 tablespoons honey
1 teaspoon siracha hot chili sauce, optional

Mix together soy sauce, honey and hot chili sauce. Set aside.

Cook brocolli in microwave in a covered dish for 2 minutes. Set aside.

Pour a couple of tablespoons of oil in a wok or large saute pan on medium heat. Saute onions for about 2 minutes; add mushrooms and carrots and cook for about 3 minutes. Add pork and cook for about 5 minutes. Add red pepper and cook for about 2 minutes. (If using leftover cooked pork add red peper at the same time and cook for about 2 minutes). Add brocolli and soy sauce mixture and cook for 2 minutes.

Serve over rice.


Jan 292013

2/3 cup of low sodium soy sauce
1/4 cup of dark sesame oil
1 tsp Worcestershire sauce
2 tbsp brown sugar
1-2 tsp hot chili sauce
1 tbsp minced peeled fresh ginger
4 cloves of garlic, minced
3 green onions, sliced (divided)
1 1/2 lb pork tenderloin (or 2 small tenderloins), trimmed of fat
Olive oil cooking spray

Combine the first 7 ingredients (reserve a few sliced green onions for garnish) in a large zip lock bag, then add the pork. Seal and marinate in the refrigerator for 8-24 hours, turning the bag occasionally.

Preheat the oven to 425 degrees. Heat a large ovenproof skillet coated with cooking spray over medium high heat. Remove pork from bag, reserving marinade. Add pork to pan, cook 6 minutes, browning on all sides. Place pan in oven, and bake at 425 degrees for 15 minutes or until meat thermometer registers 155-160 degrees (medium) or until desired degree of doneness. Let stand 5 minutes before slicing.

Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. Cut pork into 1/4 inch thick slices and drizzle with sauce and the remaining green onions.

Recipe adapted from For the Love of Cooking