- Black Pepper Pork Stir-Fry
- -Get a wok, almost mandatory for stir fry. Its easy to prep the ingredients, and do multiple steps of the reicpe at once. Letting the noodles cook while you toss the meat, etc.
- -The black pepper used in the sauce scales the spicyness of this recipe. Use less if you want less spice (1 tsp), use more if you want more (2 tsp).
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- Ingredients
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- 4 oz rice noodles (white or brown) -
- 3/4 oz pork tenderloin (3/4 inch cubes) -
- 1 lb broccoli (bite sized) -
- 1 red onion (halved and sliced) -
- 3 heads of baby bok choy (diced) (optional) -
- 4 oz mushrooms (diced) (optional) -
- green onions (sliced) (garnish) -
- 2 tbs corn starch (meat) -
- 1 tbs corn starch (sauce) -
- 1/4 tsp salt -
- 1/4 tsp black pepper (ground) (meat) -
- 1/2 tbs black pepper (ground) (sauce) -
- 2 tbs of oil (avocado preferred) -
- 1/3 cup soy sauce or coconut aminos -
- 1/2 tbs honey -
- 3/2 tbs rice vinegar -
- 2 cloves of garlic -
- 1/4 tsp ground ginger -
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- Instructions
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- Cook the noodles according to package. Reserve 1 cup of pasta water, drain and rinse under cold water. Set aside. -
- Whisk together the salt, black pepper, and cornstarch reserved for the meat in a bowl. -
- Toss the pork in with the whisked mixture until fully coated. -
- Heat a wok or skillet over medium high heat, add 1 tbs of oil, and fry the tossed pork until fully cooked. Set aside pork. -
- (optional) Add a splash of pasta water to the wok to loosen up the bits of pork. -
- Add at least another 1 tbs of oil, and add the broccoli, onion, bok choy, and mushrooms. Saute till cooked down. -
- Make the sauce by whisking together the soy sauce, honey, vinegar, garlic, ginger, and the cornstarch and pepper reserved for the sauce. (Optionally add some pasta water) -
- After vegetables have cooked, add the pork, sauce, and noodles into the pan, and toss to coat. -
- Cook until sauce thickens up. -
- Serve in bowls, and top with green onions. -