Sweet & Spicy Pork Stir Fry
Have you ever had a piece of tough and flavorless chicken or pork? Is there anything worse?
Sure, I could think of a few things, but those are at the top of my list. I’d rather just not eat it at all.
So what’s better? A meal that can come together in half an hour start to finish–quick, simple, and economical, bright with bold flavors and a great balance between sweet and spicy, savory and succulent, featuring pork (or chicken/beef) that’s moist and flavorful.
- 1 lb pork tenderloin
- 1 sliced onion
- 1 sliced bell pepper
- 2 cloves garlic
- ½ ts ginger
- 1 tb sesame oil
- 2 tb red pepper paste
- 2 tb brown sugar
- 1 ts fish sauce
- 2 ts sesame seeds
- Coarse black pepper
- 1-2 tb canola or peanut oil*
- Green onion garnish
- Rinse and pat your meat dry. Cut into strips and set aside for at least 15 minutes.
- In a large bowl, combine your sesame oil, pepper paste, sugar, fish sauce, and sesame seeds, and black pepper and press this mixture into your meat. Set aside to absorb for at least another 15-20 minutes**
- In a hot pan, heat your oil and slowly begin to soften your garlic and ginger. To that, add your onions and peppers.
- Topple in your meat and stir-fry for 3-5 minutes, just until it’s no longer pink (you do not want to over cook).
Tips to keep your meat moist:
- Don’t over cook it and don’t poke or prod your meat.
- Always cut it against its grain: cut perpendicular to the longest fiber of your meat.
- Brining always contributes to the tenderness of meat, if not, consider marinating your meat overnight.
- Consider purchasing a less leaner cut of meat in order to afford more leeway. At about 140, your tenderloin is ready.
- Allow your cooked meat to rest (for at least 15 minutes) in order to have it redistribute its own juices.
Wishing everyone flavorful weekday meals
Your Squishy Monster ^.~