Honey Ginger Sriracha Pork Stir-fry

Name: Honey Ginger Sriracha Pork Stir-fry
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 1/2 lb pork tenderloin; 1 cup raw broccoli florets; 1/2 cup raw baby carrots, julienned; 1/2 cup baby corn, sliced lengthwise; 1 sesame oil; 1 tsp garlic, minced or chopped; 1 tbsp cornstarch; 2 tbsp cool water; 1 ground black pepper (to taste); 1 tbsp honey; 1 tbsp sriracha sauce; 2 tbsp dry white wine; 2 tbsp soy sauce; 1/2 tsp ground ginger

Uninstalled @cook_3546690

This is a recipe created especially for my son with vegetables he will eat! Feel free to adjust to your own tastes keeping in mind firmer veggies may need to be cooked longer than the softer ones.

Uninstalled @cook_3546690

This is a recipe created especially for my son with vegetables he will eat! Feel free to adjust to your own tastes keeping in mind firmer veggies may need to be cooked longer than the softer ones.

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Ingredients

30 mins

2 servings

1 1/2 lbpork tenderloin
1 cupraw broccoli florets
1/2 cupraw baby carrots, julienned
1/2 cupbaby corn, sliced lengthwise
1sesame oil
1 tspgarlic, minced or chopped
1 tbspcornstarch
2 tbspcool water
1ground black pepper (to taste)
Marinade
1 tbsphoney
1 tbspsriracha sauce
2 tbspdry white wine
2 tbspsoy sauce
1/2 tspground ginger

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Steps

30 mins

1

Trim pork tenderloin removing fat and sinew, slice thinly across the grain (1/4" thickness), place in a bowl.
2

Add marinade ingredients (soy sauce, white wine, sriracha sauce, honey and ginger), mix to distribute sauce evenly and set aside. Chop veggies.
3

Heat wok on high heat for a few minutes, add sesame oil, when oil just starts to smoke, add pork slices, turning frequently. Stir-fry until pork is mostly cooked and opaque, about 5 - 8 minutes.
4

Remove pork from wok into a clean bowl/plate, set aside. In the juices left in the wok, stir in chopped garlic, then add broccoli & carrots. Stir-fry for 2-3 minutes, adding more sesame oil if desired. Add baby corn and stir-fry for another 1-2 minutes.
5

Return pork to wok and stir into veggies, add more soy sauce, sriracha, and honey if needed to create a liquid gravy of about 1/2 cup in volume. Push food to the outer edges so liquid is settled in the bottom of wok.
6

In a seperate bowl combine cool water & corn starch. Add mixture to liquid gravy in the wok and stir until thickened. Mix everything together and voila!
7

Serve immediately with cooked rice. (Basmati/wild blend cooked in chicken stock and nutmeg is nice!)