Lunch: Crispy Pork Stir Fry

Recipe by Judy Kim This stir fry is as good, and almost as easy, as your favorite take out.

Ingredients

1 c. white rice
1 lb. pork, thinly sliced and cut into 1/4" strips
1 tsp. kosher salt
1/3 c. cornstarch
2 garlic cloves, chopped
1 anchovy fillet, chopped
1 tsp. ginger, peeled and chopped
3 tbsp. brown sugar
3 tbsp. soy sauce
1/2 tsp. Freshly ground black pepper
canola oil
1/2 lb. snow peas, chopped
1 red bell pepper, cut into 1/4" strips
3 scallions, chopped

Instructions

Steam rice according to package instructions. Meanwhile, pat pork with a paper towel to remove moisture. In a medium bowl, add pork, season with salt, and mix with cornstarch until coated.
In the bowl of a mini prep food processor, add garlic, anchovy, ginger, brown sugar, soy sauce, and black pepper. Pulse until well blended and set aside.
In a large skillet over medium-high heat, heat 1 teaspoon oil and cook snow peas and red pepper until tender, about 2 minutes. Remove and set aside on a plate.
Return skillet to high heat and add 1 tablespoon oil. When oil is almost smoking, add the pork. Sauté until cooked through and pork is crispy, about 5 minutes. Reduce to medium heat, return vegetables and half the sauce. Stir quickly to coat the pork and vegetables in the glaze. (Watch carefully, as the sauce can burn due to the sugar.) If you want more sauce, add the balance. Garnish with chopped scallions and serve with steamed rice.

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