Pork Stir Fry Recipe

The sauce used in this stir fry is also a great marinade for chicken, beef, or pork. Whatever meat you're using, marinate for a minimum of 4 hours before cooking. Make sure to reserve some of the marinade to pour over the stir fry when cooking.
This was a first time try at this flavorful dish. I used pork tenderloin so the meat was extremely tender and seemed to soak in all the wonderful flavors of the sauce. Use thisrecipe as a guide and feel free to add whatever vegetables you enjoy or have on hand. I served this on white Basmati rice but again feel free to use a bean curd noodle or any Asian noodle you like.
My husband and I had a lot of fun putting this post together as we had written the marinade ingredients down on a small piece of paper and then misplaced it. After 2 hours of searching the house we found it on the recipe holder in the kitchen. Who would have thought!


1 Pork tenderloin marinated in sauce for 4 hours then cut into strips
1 Red pepper sliced thinly
1 Yellow pepper sliced thinly
1 large cooking onion sliced
Handful of green beans sliced in half lengthwise
8 oz. pkg of mushroom sliced
Be creative and add whatever veggies you like.
Using a skillet or a wok, heat 1 tbs of olive oil at medium-high heat. Once heated
 stir fry the pork until brown, add the veggies and cook until tender but crisp
Pour the reserved sauce (to your liking) over the stir fry and serve immediately adding the chopped fresh coriander for garnish.

Marinade (sauce)

4 tbs Liquid honey
3 tbs Soy sauce or tamari
3 tbs Fish sauce
1 tbs chili powder
1/2 tbs of ground coriander
thumb size piece of ginger grated
zest of 2 limes grated
juice of both limes
1 finger hot chili
2 gloves of garlic chopped
1/2 cup of fresh coriander chopped for garnish

mix all marinade together in a bowl, reserve 1/2 of the marinade for the stir fry, marinate the pork with the other half.

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