Sweet Ginger Soy Pork And Vegetable Stir-Fry
This delicious stir-fry recipe combines tender strips of pork with colorful vegetables in a flavorful sweet ginger soy sauce. The dish comes together quickly in a wok, making it a perfect choice for a satisfying weeknight dinner. Enjoy the vibrant flavors and textures served over a bed of steamed rice!
— Constant Cookbook
Ingredients
- 1⁄2 cup sweet ginger soy wok sauce*
- 1 tsp. cornstarch
- 1⁄2 tsp. grated orange zest
- 1 lb. boneless pork tenderloin, cut into thin
- strips
- 2 Tbs. canola or peanut oil
- 1 small red onion, cut into 1⁄8-inch julienne
- strips
- 1 red bell pepper, seeded and cut into 1⁄8-inch
- julienne strips
- 8 oz. snow peas, ends trimmed and strings
- removed
- 1 carrot, peeled and cut into thin rounds
- 8 oz. broccoli florets, blanched for 2 minutes
- Salt and freshly ground pepper, to taste
- 2 Tbs. thinly sliced scallions
- Steamed rice for serving
Instructions
- In a bowl, whisk together 1⁄4 cup of the wok sauce, the cornstarch and orange zest. Add the pork tenderloin and stir to coat completely. Cover and refrigerate for at least 1 hour or up to 3 hours.
- In a large wok over medium-high heat, warm 1 Tbs. of the oil until it just starts to smoke. Add the pork and cook, stirring occasionally, until cooked through, 3 to 5 minutes. Transfer to a bowl and set aside.
- Return the wok to medium-high heat. Add the remaining 1 Tbs. oil along with the onion, bell pepper, snow peas and carrot. Cook, stirring occasionally, until the vegetables are just tender, about 3 minutes. Add the broccoli, the pork and the remaining 1⁄4 cup wok sauce and stir to coat the ingredients with the sauce. Reduce the heat to medium and simmer for about 2 minutes. Season with salt and pepper, garnish with the scallions and serve immediately with steamed rice. Serves 4.
- Williams-Sonoma Kitchen
- * Available in our retail stores.
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