22 Nov

John and I love stir fry and this recipe came out delicious. This is an easy and very good recipe. Enjoy!

Scale

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.