An easy and delicious stir fry with lean pork, veggies and a simple stir fry sauce
- 1/2 cup soy sauce
- 1/2 cup hoisin sauce
- 5 cloves garlic minced
- 2 Tbsps ginger paste (or fresh grated ginger)
- 1 Tbsp lemongrass paste (optional)
- 1 to 2 Tbsps Sriracha (optional)
- 1 pound boneless pork chops cut into thin strips
- 2 Tbsps sesame oil or vegetable oil
- 8 oz sugar snap peas
- 2 large carrots cut into slices
- 8 oz mushrooms sliced
- 1 red bell pepper cut into slices
- 1 onion cut into slices
- Optional: green onions, sesame seeds
-
In a bowl, combine soy sauce, hoisin sauce, garlic, ginger, lemongrass paste, and Sriracha. Whisk until evenly mixed together.
-
Put the pork slices in a plastic baggie or bowl. pour 1/4 cup of the garlic ginger sauce over the pork and mix to coat evenly. Marinate at least 1 hour or overnight in the fridge. Place remaining garlic ginger sauce in the fridge as well.
-
In a large skillet over medium high heat, add 1 Tbsp of the sesame or vegetable oil and the pork. Cook 5 minutes, stirring occasionally. Remove the pork from the skillet and set aside.
Note: This can also be made on the Blackstone griddle or flat top grill over medium heat.
-
In the same skillet add 1 more Tbsp sesame or vegetable oil and the snap peas, carrots, mushrooms, peppers, and onions. Cook 5 to 8 minutes, stirring occasionally.
-
Add the pork and remaining garlic ginger sauce. Cook an additional 3 to 4 minutes. Serve with green onions and sesame seeds on top if desired.