Classic Pork Loin Stir-Fry

Recipe from Cristen Clark, Food & Swine

Classic Pork Loin Stir-Fry

Servings: 8

Ingredients

  • 1½ pounds boneless pork loin, sliced then cut into thin strips

Marinade/Sauce

  • 5 tablespoons brown sugar
  • 5 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons freshly grated ginger
  • 1 bunch green onions, chopped, (reserve green parts for garnish)
  • 1 large pinch red pepper flakes
  • 1½ tablespoons water
  • 1½ tablespoons cornstarch

Vegetables

  • 1 tablespoon vegetable oil
  • 2 large carrots, peeled, cut into large coins 
  • 3 stalks celery, chopped into 1-inch pieces
  • ½ cup chicken stock or water
  • 2 bell peppers, assorted colors, cut into ½-inch strips
  • 2 cups broccoli florets
  • 8 ounces white button mushrooms, sliced to ¼-inch thickness
  • 1 can (8 ounces) water chestnuts, drained well and sliced
  • 1 can (4 ounces) bamboo shoots, drained well 
  • ½ teaspoons salt
  • ¼ teaspoon black pepper

Garnishes

  • Reserved chopped green onion tops
  • Sesame seeds
  • Cooked jasmine rice 

Place strips of pork loin into a zip-top bag. In a small bowl, combine brown sugar, soy sauce, rice wine vinegar, sesame oil, ginger, chopped green onion and red pepper flakes. In a separate small dish, combine water and cornstarch and stir until dissolved. Add to marinade ingredients and whisk until combined. Pour ¼ cup of marinade mixture in zip-top bag with sliced pork. Refrigerate for 20 minutes or up to 4 hours.

In a large skillet over medium-high heat, add vegetable oil, carrots, celery and chicken stock. Cook, stirring occasionally, for 2 minutes. Add bell pepper, broccoli, mushrooms, water chestnuts and bamboo shoots along with salt and pepper. Cook an additional 2 to 3 minutes until vegetables are tender. Remove vegetables from skillet and set aside. Remove pork from marinade and add it to the skillet, over medium-high heat. Cook for 2 minutes, stirring occasionally. Add reserved marinade. Cook for 1 to 2 minutes until sauce simmers and thickens a bit. Add vegetables back to large skillet. Stir well. Garnish with reserved green onion tops and sesame seeds. Serve warm over rice.