Saucy Pork Stir Fry

Joanna Tymkiw shares her latest budget-friendly dinner: a saucy, easy-to-make stir fry. Pork tenderloin has never tasted so good!

Saucy pork stir fry

Ingredients

2 tablespoon hoisin sauce
2 tablespoon soy sauce
2 tablespoon rice wine vinegar
1 tablespoon honey
2 tablespoon chicken broth
220 g vermicelli noodles
2 tablespoon toasted sesame oil, divided
1 lb pork tenderloin
2 tablespoon cornstarch
to taste salt and pepper
2 tablespoon vegetable oil, divided
2 teaspoon ginger, grated
2 cloves garlic, finely chopped
4 scallions, chopped
3 heads baby bok choy, taken apart
1 red pepper, sliced

Preparation

  1. Mix together hoisin sauce, soy sauce, rice wine vinegar, honey and chicken broth in a bowl.
  2. Add vermicelli noodles to a pot of boiling water until softened; drain in colander and run under cool water to arrest cooking. Toss with a small amount of toasted sesame oil to avoid sticking, and set aside on large serving platter.
  3. Cut tenderloin into half-centimetre medallions and add to bowl along with cornstarch and a healthy pinch of salt and pepper. Toss to combine.
  4. In large frying pan, heat 1 teaspoon of toasted sesame oil and 1 tablespoon of vegetable oil on medium-high.
  5. Add half of pork and let fry until crispy and golden on one side (about 2 minutes) before flipping. Let cook for another 1-2 minutes on the other side and place on paper towel-lined plate. Repeat frying with other half of pork, adding more oil if needed.
  6. Once pork has been fried, use same pan (still on medium-high heat) and add a small dash of sesame oil, ginger, garlic and half of scallions, followed by red peppers and bok choy.  Stir to combine and add lid to let steam for a minute or two.
  7. Remove lid and add sauce and tenderloin. Let come up to a bubble and thicken slightly before removing from heat and placing on top of vermicelli noodles.
  8. Top with remaining scallions and a sprinkle of sesame seeds before serving.

 

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