Thai Pork Stir Fry

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2 tbsps soy sauce
1 tbsp honey
1-1/2 tsps dark sesame oil
2 tbsps hoisin sauce
2 tbsps freshly squeezed lemon juice
1-1/2 tsps cornstarch
1/4 tsp red pepper flakes
1 lb. boneless pork loin (cut into stir fry strips)
8 oz. thin spaghetti (uncooked) OR zoodles (zucchini noodles)
2 tsps vegetable oil (divided-1 + 1)
4 cups broccoli florets
1 cup carrots (thinly sliced)
1-1/2 cups onion (thinly sliced)
1 red bell pepper (seeded and cut into thin strips)
3 cups green cabbage (shredded)
2 cloves garlic (minced)
1. Combine soy sauce, honey, sesame oil, hoisin sauce, lemon juice, cornstarch, and red pepper flakes in a large Ziplock baggie, mixing until well blended.
2. Add the pork strips to the bag and let marinate at room temperature while preparing the pasta/zoodles and vegetables.
3. Cook the spaghetti according to directions and drain OR spiralize zucchini for zoodles.
4. Heat 1 tsp oil in a large nonstick skillet over medium-high heat and stir fry the broccoli and carrots for 3 minutes.
5. Add the onion, red pepper, cabbage, and garlic and continue cooking for 4 to 5 minutes, or until the vegetables are crisp-tender.
6. Remove to a bowl and keep warm.
7. Add the pork mixture and remaining 1 tsp oil to the skillet and stir fry for 4 to 5 minutes, or until the pork is nicely browned.
8. Return the vegetables to the skillet and heat through.
9. Serve the pork mixture over the pasta/zoodles.
Makes 4 servings.

Martha Johnson

Member since Aug 2007

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