Spice up your weeknight dinner rotation with this 30 minute Honey Pepper Pork Stir Fry. Serve this easy stir fry pork and vegetables with rice or in tortillas (it makes the most delicious pork wraps).
500gpork tenderloin (or lean pork), cut into thin strips(1.1lb)
3teaspoonscornflour (US cornstarch)
¼cuplight soy sauce(60ml)
¼cuphoney(60ml)
1tablespoonfresh grated ginger(note 1)
1large clovegarlic, minced
2teaspoonsfreshly ground black pepper (or to taste)
1large headbroccoli, cut into small florets
1medium red capsicum (red bell pepper), thinly sliced
3teaspoonsextra virgin olive oil
¼cupwater
Rice and sliced spring onions, to serve
For best results, always weigh ingredients where a weight is provided
Instructions
In a medium bowl, mix the pork strips and cornflour well. Add the soy sauce, honey, ginger and garlic and mix. Allow to marinate for 15 minutes or up to 1 hour.
Heat 1 teaspoon of the oil in a wok or large non-stick frying pan over medium-high heat. Add half the pork (allowing some of the marinade to drip off before adding it to the wok) Cook, stirring regularly, until the juice has almost all evaporated and it starts to caramelise (4-5 minutes).
Transfer to a clean plate. Repeat with the remaining half of pork.
Wipe the pan out with paper towel (to remove any burnt bits) then add the final teaspoon of oil over medium heat.
Add the capsicum and broccoli. Cook, stirring often, until tender (4-5 minutes)
Add the pork back to the pan and stir to combine.
Mix together the ¼ cup of water and remaining marinade, then pour it into the pan. Mix everything well and cook for a further minute or so. If you'd like a thinner sauce, just add a little more water.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.