Pork Stir Fry
My family and I eat a lot of stir fry’s. They are pretty simple and really you can use any protein with whatever vegetables you have on hand. Also most stir fry’s are great with any kind of rice. We usually eat brown rice or jasmine rice but sometimes the kids wants noodles so we can use soba, rice or any noodle for that matter. Play around with it and create your special stir fry.
1 1/2LB pork tenderloin, cut into bite size pieces
4 Tablespoons olive oil, divided
1 1/2 teaspoon Bangkok or Singapore Penzey’s Spice
1 large piece of fresh ginger, skin removed and grated
2 limes,1 cut into quarters for serving and one cut in half, for juice
2 cloves of garlic, minced
Baby Bok Choy, 3-5 bunches depending on size, trimmed and each leaf sliced in two
2 red, yellow or orange bell peppers, tops cut off, seeded and sliced thin
1/4 cup chicken broth or white wine
1 Tablespoon Cornstarch
1 bunch green onions, trimmed and green parts cut off, thinly sliced
Cilantro, fresh and chopped
- Place the bite size pork in a bowl, add 1 Tablespoon oil, lime juice, add grated ginger and season with one of the Penzey’s spices.
- Place 1 Tablespoon oil in a wok or large pan and heat over Medium high heat. Add the pork and brown lightly, about 8-10 minutes.
- Whisk 1 Tablespoon of the cornstarch into the broth or wine.
- Remove pork to a plate and add 1 more Tablespoon oil and add the bok choy and peppers. Stirring frequently until vegetables are tender add 1/4 cup white wine or chicken broth and add the garlic and pork back to the pan. Continue to cook until most of the wine has evaporated.
- Serve over rice or noodles with a garnish of fresh cilantro, sliced green onions and a fresh squeeze of lime juice.