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.
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- 1Add the wine, mustard, garlic, salt, pepper,and basil to a large bowl, stir well and add the pork.
- 2Marinate for two hours or overnight, covered in the fridge.
- 3Remove pork from marinade, drain well, and reserve marinade.
- 4Cook the pork over medium high heat in a large wok, with a bit of oil for ten minutes, or untilt the pork is browned.
- 5Add the onions, and cook for another few minutes, until the onions are just translucent.
- 6Move the meat and onions to the sides of the wok, leaving space in the middle.
- 7Add 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.
- 8Serve with rice.
- 9You may like to add some water at the end to thin the sauce a bit.
- 10*** You can substitute sriracha sauce, tiger sauce, maple syrup, tabasco, whatever you like if you don't like soy sauce.
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Nutritional Facts for Pork Stir Fry
Serving Size: 1 (200 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 306.2
- Calories from Fat 144
- Total Fat 16.0 g
- Saturated Fat 5.5 g
- Cholesterol 68.0 mg
- Sodium 597.8 mg
- Total Carbohydrate 4.6 g
- Dietary Fiber 0.5 g
- Sugars 1.1 g
- Protein 24.1 g
The following items or measurements are not included: