From 88ca3117aa39dfe214a56b766a65e27d0e3f6c28 Mon Sep 17 00:00:00 2001 From: Dustin Walker Date: Mon, 11 Apr 2022 20:27:47 -0400 Subject: black pepper pork stir fry recipe --- recipes/black_pepper_pork_stir_fry.html | 70 +++++++++++++++++++++++++++++++++ 1 file changed, 70 insertions(+) create mode 100644 recipes/black_pepper_pork_stir_fry.html (limited to 'recipes/black_pepper_pork_stir_fry.html') diff --git a/recipes/black_pepper_pork_stir_fry.html b/recipes/black_pepper_pork_stir_fry.html new file mode 100644 index 0000000..dc23c33 --- /dev/null +++ b/recipes/black_pepper_pork_stir_fry.html @@ -0,0 +1,70 @@ + + + + + Black Pepper Pork Stir-Fry + + + + + + +
+ Heilich Pennsylfaanisch Reich +

Black Pepper Pork Stir-Fry

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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.

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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)
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  • 3/4 oz pork tenderloin (3/4 inch cubes)
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  • 1 lb broccoli (bite sized)
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  • 1 red onion (halved and sliced)
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  • 3 heads of baby bok choy (diced) (optional)
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  • 4 oz mushrooms (diced) (optional)
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  • green onions (sliced) (garnish)
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  • 2 tbs corn starch (meat)
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  • 1 tbs corn starch (sauce)
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  • black pepper (ground)
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  • 1/4 tsp salt
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  • 1/2 tsp corriander seeds (ground)
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  • 1/4 tsp salt
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  • 1/4 tsp black pepper (ground) (meat)
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  • 1/2 tbs black pepper (ground) (sauce) +
  • 2 tbs of oil (avocado preferred)
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  • 1/3 cup soy sauce or coconut aminos
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  • 1/2 tbs honey
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  • 3/2 tbs rice vinegar
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  • 2 cloves of garlic
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  • 1/4 tsp ground ginger
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Instructions

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  1. Cook the noodles according to package. Reserve 1 cup of pasta water, drain and rinse under cold water. Set aside.
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  2. Whisk together the salt, black pepper, and cornstarch reserved for the meat in a bowl.
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  3. Toss the pork in with the whisked mixture until fully coated.
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  4. 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.
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  5. (optional) Add a splash of pasta water to the wok to loosen up the bits of pork.
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  6. Add at least another 1 tbs of oil, and add the broccoli, onion, bok choy, and mushrooms. Saute till cooked down.
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  7. 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)
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  8. After vegetables have cooked, add the pork, sauce, and noodles into the pan, and toss to coat.
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  9. Cook until sauce thickens up.
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  10. Serve in bowls, and top with green onions.
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