We’re cooking up a Spicy Pork Stir Fry in the Chili Pepper Madness kitchen tonight, my friends. Would you care for a bowl? A good stir fry recipe is ideal to have on hand for those nights when you want something on the table fast, but you don’t want to setting for boring and bland, or take out. I’ve had a lot of pork stir fries in restaurants or through take out, and they’re often hit or miss. Sometimes the flavor is there, sometimes it isn’t, and sometimes it has the heat I’m craving, but most times it doesn’t.
Servings: 4
INGREDIENTS
FOR THE STIR FRY SAUCE:
2 tablespoons gochujang use less for milder stir fry sauce
1.5 tablespoons hot paprika or use 1/2 tablespoon cayenne + 1/2 tablespoon sweet paprika – you can use other spicier chili powders as well
4 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon brown sugar or use honey
1 teaspoon fresh minced garlic
1 teaspoon fresh minced ginger
½ cup chicken broth
1 tablespoon red pepper flakes
1 tablespoon corn starch mixed with 1 tablespoon water
FOR THE PORK STIR FRY:
1 tablespoon sesame oil or use olive oil or vegetable oil
1.5 pounds pork tenderloin cut into bite-sized pieces (or use boneless pork chops)
Salt and pepper to taste
8 ounces sugar snap peas
1 large bell pepper chopped
1 jalapeno pepper chopped (or use your favorite spicy chili pepper)
For Serving: Chopped green onion, toasted sesame seeds, spicy red pepper flakes
STEPS
MAKE THE STIR FRY SAUCE:
1) Whisk all of the ingredients together in a medium-sized bowl until well combined. Set aside until ready to use.
MAKE THE PORK STIR FRY:
1) Heat the oil in a large pan or wok to high heat. Add the pork and cook for 2 minutes, stirring often.
2) Add the peas and chopped peppers. Cook, stirring often, for 2 minutes, or until the vegetables begin to soften.
3) Add the stir fry sauce and stir. Bring to a quick boil, then simmer for 3 minutes, stirring a bit, or until the pork is cooked through and the vegetables are cooked to your liking. The stir fry sauce will thicken in the pan and coat the pork and vegetables.
4) Garnish and serve. I like my pork stir fry with either steamed white rice or stir fry noodles.
NOTES
Calories estimated without rice or noodles.
Traveler and Chef