Stir Fry Vegetables
I love the vegetables we use in this recipe, but it is important to pick veggies that your crew likes. You could swap the ones I have listed here for some of the ones below. I wouldn’t recommend adding in more vegetables without making more of the sauce recipe. My whole family loves this recipe so much. In it, we are using pork loin as the protein. I love making stir fries with pork loin because it is lean and yet still so tender; it is comparable to chicken breasts in protein and fat content. It is the perfect meat for making these types of dishes, which is why I love it so much in my pork lo mein too. In this recipe, we are just lightly cooking the pork – about 4 to 5 minutes – before moving on to the next step. There is no need to cook it all the way through in step 1 because there will be another 10 minutes or so of cooking. During this time, the pork reaches the necessary temperature. Doing it this way we minimize the risk of overcooking and drying out the pork. One of my favorite parts of this dish is how absolutely tender the pork is.
Water: The water in this sauce adds bulk to this sauce without adding unnecessary flavors. Teriyaki Sauce: Another great soy product, this adds some amazing flavor and subtle sweetness to the recipe. Soy Sauce: The star of the show! The soy sauce adds the perfect flavor. We are going with low sodium soy sauce so that we get the great soy flavor without too much saltiness. Hoisin Sauce: Another soy product, the main ingredient in this very unique condiment is fermented soybean paste. Hoisin brings a nice tang to this sauce. Garlic and Ginger: These are both minced and fresh in this recipe and add the best layers of flavor in this sauce. Brown Sugar: Just a little bit of brown sugar helps to balance the acidity and salt of the other ingredients. Chili Paste: Made from hot chilis, this gives the sauce a little zip. For a spicier sauce, add a full tablespoon. For a less spicy recipe, add only one teaspoon. Corn Starch: This is what finishes the sauce off and helps it thicken.
Onion: Cut into long slices. Zucchini: You could also use yellow squash. If you use either, you may want to drain the pan of excess liquid before adding in the stir fry sauce. Bok Choy: I love the crunch this adds to a stir fry. You will want to chop it to bite sized pieces. Mushrooms: Consider buying pre-sliced mushrooms as this can really cut down on time. Snap Peas: I love adding snap peas or snow peas to stir fries.
How to Serve
I love to garnish our stir fry recipes with diced green onions and with sesame seeds. We love eating our stir fry recipes over rice. Either brown rice or basmati rice will work great for this recipe. The rice soaks up the sauce from the recipe so well, and rounds out the meal with some carbs. If you are eating low carb, you could serve this over cauliflower rice.
Leftovers
Leftovers should be stored in an air-tight container separate from the rice it is served with. Reheat and leftovers in the microwave in individual portions. Store for up to five days. As with all recipes, use your best discretion when it comes to leftovers.
