Pork Stir Fry
"I got this recipe from my mother-in-law. It is darned tasty. Not your typical soy sauce only stir fry, you can omit the soy sauce altogether if you don't like it. I make this very often, and it is rare that we have leftovers for the next day."
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 lb pork loin, sliced into strips
- 1 cup white wine
- 1 tablespoon hot mustard (or more)
- 3 spring onions, sliced (white part only)
- 6 garlic cloves, crushed
- 12 fresh Thai basil, finely chopped
- 2 tablespoons soy sauce
- salt and pepper
directions
- Add the wine, mustard, garlic, salt, pepper,and basil to a large bowl, stir well and add the pork.
- Marinate for two hours or overnight, covered in the fridge.
- Remove pork from marinade, drain well, and reserve marinade.
- Cook the pork over medium high heat in a large wok, with a bit of oil for ten minutes, or untilt the pork is browned.
- Add the onions, and cook for another few minutes, until the onions are just translucent.
- Move the meat and onions to the sides of the wok, leaving space in the middle.
- Add the soy sauce to the marinade, and add to the middle of the wok, let it boil, then incorporate the meat and onions. Reduce heat to medium and cook for ten more minutes, stirring occasionally.
- Serve with rice.
- You may like to add some water at the end to thin the sauce a bit.
- *** You can substitute sriracha sauce, tiger sauce, maple syrup, tabasco, whatever you like if you don't like soy sauce.
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Reviews
-
I was kind of disappointed with this. I like all of the ingredients, but the end product just tasted too mustardy for me. I think I would have liked it better if I had halved the mustard. Other than that, it was an enjoyable recipe (I really liked the Thai basil and the wine in it). Someone who really likes mustard would probably enjoy this recipe more than I did. Very simple and quick to make, on the upside. I think I'll try this again, but play with the sauce ingredients a bit (maybe sriracha sauce in place of some of the mustard?). Sorry, I really thought I would enjoy this one more than I did. Thanks for posting, though.
RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
