Stir-fries are one of my favorite options for a weeknight meals. Healthy, quick, and flavorful – I usually find myself adding one to our menu weekly. They’re also great for a “clean out the fridge” kind of night. I had close to a whole pork tenderloin leftover that I used for this dish. I was worried that the pork would be overcooked after stir-frying. But, it was just as tender and juicy as it was the first night we enjoyed it.
But, if you didn’t have a cooked pork tenderloin hanging around (which, you totally should make that recipe. It’s pretty much amazing) – you could of course slice it thin, and then cook in the wok before the veggies. I added broccoli, red pepper, and water chestnuts for a crunchy kick. But mushrooms, carrots, or snow peas would be other great additions. That’s why I love stir-fries – they are pretty much good with anything you throw at it!
Ginger Pork Stir-Fry
3/4 pound pork tenderloin, thinly sliced
1 1/2 cups broccoli florets
1 red pepper, diced
1 can water chestnuts, drained
2 tbsp soy sauce
2 tsp vegetable oil
2 cloves garlic, minced
2-inch piece of ginger, peeled and finely grated
2 scallions, chopped
For the sauce:
1 cup chicken broth
2 Tbsp cornstarch
2 Tbsp soy sauce
2 Tbsp hoison sauce
2 Tbsp Mirin (or dry sherry)
Combine soy sauce, veggie oil, garlic, 1 tsp grated ginger, and scallions in a Ziploc bag. Add pork to bag and toss to coat. Let marinade 30 minutes while you prep the rest of the veggies and sauce.
Bring a medium pot of water to a boil. In a large bowl, combine 1 cup of ice and 2 cups of water. Toss broccoli florets into the boiling water for 2 minutes. Remove, and place in the ice bath to set the color and stop the cooking process. Drain, and place florets on a clean kitchen towel to dry.
Drain the excess marinade from the pork. Place your sauce, vegetables and pork near the stove.
Heat 1/4 inch vegetable oil in a wok or skillet over medium heat. Add the sliced pork; stir slowly until almost opaque; about 1 minute. Transfer to plate; discard the oil and wipe out the pan.
Heat the pan over high heat; 1 to 2 minutes. Add 2 tablespoons oil and add the vegetables, starting with the red peppers – then the broccoli and water chestnuts. Stir-fry until crisp-tender.
Add the pork and sauce and stir until the sauce is thickens, about 3 minutes. Thin with chicken broth, if needed. Serve over rice and garnish with sliced scallions.
Source: adapted from Food Network Magazine, March 2010