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).
Ingredients
- 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)
- black pepper (ground)
- 1/4 tsp salt
- 1/2 tsp corriander seeds (ground)
- 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
Instructions
- 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.