Around The World in 80 Sundays
Spicy Pork Stir Fry
Prep Time – 45 min.
Cook Time – 15 min
2 Tablespoons Soy Sauce
1 Tablespoon Cornstarch
1 Tablespoon Water
1 pound pork tenderloin, thinly sliced*
1 lime, juiced
1 Tablespoons Soy Sauce
2 Tablespoons Rice Vinegar
1 teaspoon cornstarch
3 teaspoons dark sesame oil
1 Tablespoon peanut oil (I used sunflower)
3 teaspoons minced ginger root
2 green chile peppers, chopped (I used jalapeno)
1/2 cup julienned carrots
1/2 cup sugar snap peas
2 teaspoons chili oil
1/4 cup chopped green onions
1/4 cup finely chopped peanuts.
In a medium bowl, combine 2 Tablespoons Soy Sauce, 1 tablespoon cornstarch and water. Mix all together until smooth and stir in the pork slices (* if you freeze the pork for about 10 minutes, it will make the pork firm and easier to slice). Cover and refrigerate for 30 – 45 minutes.
In a small bowl, combine the lime juice, 1 tablespoon soy sauce, rice vinegar, 1 teaspoon cornstarch and sesame oil. Mix together and set aside.
Remove pork and marinade from refrigerator. In a large skillet 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 snap peas. Stir-fry for 6 – 8 minutes or until pork is tender.
Pour in the lime mixture. Reduce heat and simmer until sauce thickens, about 6 – 8 minutes. Remove from heat and stir in hot chile oil, green onions and peanuts.
Serve with rice. We like Jasmine rice. Enjoy!
I would love it if you would come back next week and see what country I land in next!