“I got this recipe from my mother-in-law. It is darned tasty. Not your typical soy sauce only stir fry, you can omit the soy sauce altogether if you don't like it. I make this very often, and it is rare that we have leftovers for the next day.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Add the wine, mustard, garlic, salt, pepper,and basil to a large bowl, stir well and add the pork.
  2. Marinate for two hours or overnight, covered in the fridge.
  3. Remove pork from marinade, drain well, and reserve marinade.
  4. Cook the pork over medium high heat in a large wok, with a bit of oil for ten minutes, or untilt the pork is browned.
  5. Add the onions, and cook for another few minutes, until the onions are just translucent.
  6. Move the meat and onions to the sides of the wok, leaving space in the middle.
  7. Add the soy sauce to the marinade, and add to the middle of the wok, let it boil, then incorporate the meat and onions. Reduce heat to medium and cook for ten more minutes, stirring occasionally.
  8. Serve with rice.
  9. You may like to add some water at the end to thin the sauce a bit.
  10. *** You can substitute sriracha sauce, tiger sauce, maple syrup, tabasco, whatever you like if you don't like soy sauce.

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