Make Ahead

Stir fried pork and veggies with honey and soy

March 10, 2015
0 Ratings
  • Serves 4
Author Notes

This is a great recipe to have in your back pocket, so to speak. It also comes together very quickly, especially if you have all your ingredients prepped ( can even do the night before)
Great for both weeknights and dinner parties, it showcases lots of colorful, vibrant veggies with just a touch of meat - both scrumptious and healthy! I especially love its versatility - you can substitute the pork for chicken or beef, and change the veggies listed ….not fond of green beans? Throw in broccoli instead. A carrot hater? How about cabbage… get the picture. Do keep the colorful bell peppers, if possible - I use red, green, yellow and orange for gorgeous color and crunch.
The final “oomph” - finish off with green onions, fresh coriander, cashews, a sprinkle of red pepper flakes and sesame oil
And , it goes without saying, if you are one of those people who detests fresh coriander (!!) throw in fresh basil instead - and peanuts taste just as good as cashews. See what I mean about versatility? Pile the stir fry onto a mound of steaming, fragrant Jasmine rice, and you will have happy diners contentedly munching away! —shailini sisodia

What You'll Need
  • green beans and shredded carrots
  • 12 oz Pork tenderloin
  • 2 Medium bell peppers, mix of colors, cut into 1 X 1/4 inch strips
  • 3 tablespoons Soy sauce
  • 1 1/2 tablespoons Honey
  • 3 Chopped garlic cloves
  • 1 tablespoon Minced fresh ginger
  • 2 tablespoons Canola or Peanut oil
  • 1 teaspoon Corn starch
  • 1/2 pound Fresh green beans, trimmed to 1 inch pieces
  • 1 cup Shredded carrots
  • Green onions, lightly salted cashews, red pepper flakes, fresh coriander and sesame oil ( optional)
  • 10 Chopped green onions
  • 1/2 cup Rough chopped, lightly salted cashews
  • 1/2 - 1 teaspoons Red pepper flakes
  • 2 tablespoons Fresh coriander/cilantro
  • 2 teaspoons Sesame oil
  1. green beans and shredded carrots
  2. Slice the pork into approx. 1 X 1/4 inch strips ( For easier cutting, freeze the meat till slightly firm) and then mix with I tbsp. soy sauce and 1/2 honey in a small bowl. Mix the remaining 2 tbsp. soy sauce, 1 tbs. honey, 4 - 5 tbsps. water and I tsp. corn starch in another small bowl - reserve for later.
  3. Heat 2 tsps. oil in a wok and then stir fry the beans for 4 - 5 minutes - add carrots and stir fry another 4 minutes ( sprinkle with a bit of water if sticking). Remove from wok.
  4. Heat another 2 tsps. oil and stir fy the pork for about 4 - 5 minutes, till done. Remove from wok.
  5. Heat last two tsps. oil and stir fry the bell peppers for about 4 - 5 minutes ( again, sprinkle with water if necessary). Add garlic and ginger, cook for 30 seconds. Add the green bean/carrot mixture, the pork and reserved honey-soy mixture.
  1. Green onions, lightly salted cashews, red pepper flakes, fresh coriander and sesame oil ( optional)
  2. Add the green onions, cashews, red pepper flakes, fresh coriander and sesame oil ( optional) to the wok and gently mix till heated through, about 1 minute.
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