We had no plan for dinner last night but I had this pork tenderloin that had been sitting in the fridge for three days. I wanted something simple, really simple. So I googled pork stir fry and this recipe from Taste of Home was the third in the search results. I had no time to think about it and anyway I had all ingredients at hand so I made it. I served it with coconut rice. There were no left overs. Have a wonderful weekend. My Friday is full of sunshine!!!!!
Heat one tablespoon oil in a wok or large skillet and stir-fry pork over high heat for 2-3 minutes
Ginger Pork Stir Fry
Preparation: 15 minutes; Cooking: 15 minutes; Serves: 4
Stir Fry Sauce
- 2 tablespoons cornstarch
- 1 cup beef broth (stock)
- 3 tablespoons soy sauce
- 1 teaspoon brown sugar (I used coconut sugar)
- 1 tablespoon grated fresh ginger root
- 3 cloves garlic crushed
- ½ teaspoon crushed red pepper flakes
- 2-4 tablespoons canola oil
- 500g (1 Ib) pork tenderloin cut into thin 2-inch strips and seasoned with salt and pepper
- 2-3 cups diced or julienned fresh mixed vegetables of your choice
- Combine the sauce ingredients in bowl (cornstarch. broth, soy sauce, sugar, ginger, garlic and pepper flakes) and stir until smooth. Set aside.
- Heat 1-2 tablespoons oil in a wok or large skillet and stir-fry pork over high heat, stirring occasionally, for 2-5 minutes, until no longer pink and slightly browned. Remove and keep warm.
- In the same pan, stir-fry vegetables in remaining oil until crisp-tender. Stir the stir fry sauce and add to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened.
- Return pork to the pan and heat till piping hot. Serve with rice and, if desired, sprinkle with cilantro
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