Sweet and Spicy Pork Stir Fry
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When you don’t feel like cooking what do you do? I’d say half the people out there would just go ahead and either order take out, get delivery, or go out to eat. We try to limit eating outside of the house to 1 lunch and 1 dinner per week which means I’m cooking dinner 5 nights a week and one night we have leftovers.
When I don’t really feel like cooking there are 2 main options. The first is to put something in the slow cooker. Slow cookers are awesome because you can just dump the ingredients in the pot, put the lid on, and 8 hours later dinner is ready. It’s awesome when I’m busy baking all day or I have a long day at work. While some recipes require a little more work than others, I’ve been looking for ones that have 10 or less ingredients and don’t require any prep work.
The other easy thing is to make a stir fry. Stir fries are great because you don’t have to use any set recipe. I can choose whatever meat and vegetables are in my refrigerator, stir up a sauce, and throw it all in one pan.
The pork is slices super thin and then put in a skillet. I actually had a bag of Asian vegetables that included green beans, broccoli, red peppers, and carrots. I dumped them in the skillet and cooked it all together. The sauce on the pork was a little bit spicy from the Sriracha, sweet from the BBQ sauce, and had an Asian flare to it. It was great over a bed of rice.
Sweet and Spicy Pork Stir Fry
Ingredients
- 1 lb. pork loin
- 1 lb. Asian vegetables cut into 1 inch pieces (I used broccoli, peppers, carrots, and
- Salt and pepper
- 1 Tablespoon Sriracha
- ¼ c. soy sauce
- 2 Tablespoons sweet BBQ sauce
- 2 teaspoons brown sugar
- 4 garlic cloves minced
- 1 teaspoon sesame oil
- 1 teaspoon ginger grated
- 1/4 c. water
- 3 green onions chopped
- 3 Tablespoons sesame seeds
- 4 c. jasmine rice cooked
Instructions
- Cut the pork loin in half length wise. Then slice each half into very thin pieces.
- Add 1 teaspoon olive oil in a large skillet over medium heat. Add the pork and saute for 5 minutes.
- Add the remaining olive oil and the vegetables to the skillet and cook for 7-8 minutes.
- In a medium bowl combine the Sriracha, soy sauce, BBQ sauce, brown sugar, garlic cloves, sesame oil, ginger, and water. Mix well and pour over top of the pork and vegetables.
- Cook for 2-3 minutes or until everything is coated with the sauce.
- Serve over top of rice and sprinkle with green onions and sesame seeds.
Notes
