John and I love stir fry and this recipe came out delicious. This is an easy and very good recipe. Enjoy!
- 1 cup white rice
- 1 lb. Circle B Ranch pork tenderloin, thinly sliced and cut into 1/4-inch strips
- kosher salt
- 1/3 cup cornstarch
- 2 garlic cloves, chopped
- 1 tsp. fish sauce
- 1 tsp. ginger, peeled and chopped
- 1 Tbsp. Thai Chili Sauce
- 3 Tbsp. brown sugar
- 3 Tbsp. soy sauce
- freshly ground black pepper
- 1 Tbsp. plus 1 tsp. canola oil, divided
- 1/2 lb. snow peas, chopped
- 1 yellow bell pepper, cut into 1/4-inch strips
- 3 green onions, chopped
- Steam rice according to package directions. Meanwhile, pat pork with a paper towel to remove moisture. In a medium bowl, add pork, season with salt, and mix with cornstarch until coated.
- In the bowl of a mini prep food processor, add garlic, ginger, brown sugar, soy sauce, fish sauce, Thai Chili sauce and pepper. Pulse until well blended and set aside.
- In a large skillet over medium-high heat, heat 1 tsp. oil and cook snow peas and red pepper until tender, about 2 minutes. Remove and set aside.
- Return skillet to high heat and add remaining 1 Tbsp. oil. When oil is almost smoking, add pork. Saute until cooked through and pork is crispy, about 5 minutes. Reduce to medium heat, then return vegetables and half the sauce to the pan. Stir quickly to coat pork and vegetables in the glaze. (Watch carefully; the sauce can burn easily due to the sugar). If you want more sauce, add the balance. Garnish with green onions and serve with steamed rice.
- Serving Size: 4