Saucy Stir-Fry Pork – Quick and easy pork stir-fry. Add your favorite veggies and have the dinner on the table in minutes!
I love stir-fry. It is one of my go-to meals, when I am not sure what else to make. You can use whatever veggies and meat you have, and the sauce is almost always made of staples I have in the fridge. Most of the time I use pork tenderloin or chicken breasts in my stir fries, because I always have those two in my freezer. But beef and shrimp are great, too. Or you could use tofu, or just lots of veggies for a vegetarian version. Quick, easy and versatile are what I need on busy weeknights.
This pork stir-fry is one we have been making for years. This time I was lucky enough to have peas growing in my garden. We moved to this house in July and the garden was empty. But as the summer went on things started to grow. Tomatoes and peas showed up, and grew like crazy! I can’t wait until next year when I can plant all sorts of veggies. I have missed not having a real garden these last two years.
The original recipe for this pork stir-fry called for red bell peppers. I don’t like bell peppers, so I always omit them. They would add great color and flavor to this dish; so if you like them, add them in! If you want to make it even better for you, serve it with brown rice instead of white rice. I just can’t get my family on board with the brown rice. My picky 7-year-old will pick around the veggies and eat the meat out of this. Someday I will get him to just eat it all…
- 1 pound pork tenderloin , cut into thin strips
- 1/2 cup Italian dressing
- 1/2 pound sugar snap peas
- 1/2 cup yellow onion , diced
- 2 cloves garlic , grated
- 1 tablespoon fresh ginger , grated
- 1/2 teaspoon crushed red pepper
- 3 tablespoons soy sauce
- 2 teaspoons cornstarch
- 3/4 cup water
- White rice , cooked
- Place pork tenderloin and Italian dressing in a zip lock bag. Let sit for 20 minutes.
- In a liquid measuring cup mix together water, ginger, crushed red pepper, soy sauce and cornstarch. Whisk until smooth; set aside.
- In a large skillet over medium-high heat, saute the meat for 2 minutes. Add the onions and garlic. Cook for 3 minutes. Add the peas, and continue to cook for a few more minutes, stirring frequently.
- Pour the water – soy sauce mixture over the pork. Cook for a few minutes until thickened and the meat is cooked through.
- Serve over rice.
Adapted from Kraft
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