Spicy Pork Stir Fry
photo by Bergy
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 lb pork tenderloin, cubed
- 1 lime, juiced
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon cornstarch
- 3 teaspoons dark sesame oil
- 1 tablespoon peanut oil
- 3 teaspoons minced fresh gingerroot
- 2 green chili peppers, chopped
- 1⁄2 cup julienned carrot
- 1⁄2 cup sugar snap pea, julienned
- 2 teaspoons chili oil
- 1⁄4 cup chopped green onion
- 1⁄4 cup finely chopped peanuts
directions
- In a medium bowl, mix 2 tablespoons soy sauce, 1 tablespoon cornstarch and water.
- Wisk together until smooth then stir in the pork cubes.
- Cover and refrigerate for 30 to 45 minutes.
- In another bowl combine the lime juice, 1 tablespoon soy sauce, vinegar, 1 teaspoon cornstarch and sesame oil.
- Mix together and set aside.
- Remove pork and marinade from refrigerator.
- In a large fry pan or wok heat peanut oil until hot.
- Stir in ginger and chile pepper and saute for 1 minute.
- Then stir in pork with marinade, carrots, and sugar peas and stir-fry for 6 to 8 minutes or until pork is tender.
- Pour in lime mixture, reduce heat and simmer until sauce thickens, approximately 6 to 8 minutes.
- Remove from heat and stir in hot chile oil, green onions and peanuts.
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Reviews
-
Very tasty recipe. I did make a couple of changes - I noted that one review suggested adding some Thai chili sauce - I added 2 tbsp perfect heat. I have a surplus of beans in the garden so I added some. I didn't use any corn starch nor peanut oil or chili oil and cut the sesame oil back to 1 teaspoon. No peanuts either. Sounds like I made a lot of changes but the recipe was essentially the same with a bit less oil and added heat - It was a wonderful tasty dinner served with noodles . Thanks Jum for posting -
This was really quite nice. I served it over rice noodles but didn't have any peanuts so sprinkled chopped coriander over it. I think a tablespoon of Thai sweet chilli sauce would have given it a more balanced flavour-it was salty, sour, spicy, but just lacking a little sweet. -
Made this with some left over pork tenderloin. Didnt have any rice so tossed in some rice noodles. It was great! I did cut back the cooking time by about 8 minutes. Thanks for sharing1 -
I made this last night for dinner and it was a definite hit. The only thing I did differently was to add some red pepper strips with the peas and carrots. Added some color and flavor. This goes in the "keeper file".
