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Honey Pork Stir-Fry

Honey Pork Stir-Fry created by PaulaG

A recipe from one of those small community cookbooks that we have modified for our tastes by cutting the amount of meat in half and adding extra veggies! Like any stir-fry, this one is very versatile and you could use almost any veggies that you like. We have also added baby corn and red bell pepper before. *Updated: The review by LARavenscroft reminded me that we usually do 1.5 times or double the amount of sauce, depending on the amount of veggies we are using, so please update accordingly if you feel it needs more sauce.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Cut pork into 1 inch squares. Brown in large skillet over medium high heat, stirring frequently.
  • Combine chicken broth, honey, soy sauce, vinegar, ginger, and garlic powder. (See note on sauce above).
  • Add to skillet, cover and cook for 15 minutes.
  • Add vegetables, cook for another 10-15 minutes, until at the preferred crispness.
  • Thicken sauce with cornstarch and water.
  • Serve over rice. I like jasmine or basmati.
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RECIPE MADE WITH LOVE BY

@noway
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@noway
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"A recipe from one of those small community cookbooks that we have modified for our tastes by cutting the amount of meat in half and adding extra veggies! Like any stir-fry, this one is very versatile and you could use almost any veggies that you like. We have also added baby corn and red bell pepper before. *Updated: The review by LARavenscroft reminded me that we usually do 1.5 times or double the amount of sauce, depending on the amount of veggies we are using, so please update accordingly if you feel it needs more sauce."
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  1. PaulaG
    Honey Pork Stir-Fry Created by PaulaG
    Reply
  2. PaulaG
    This recipe has a nice flavor and makes a quick meal. I did make a few changes. The pork was trimmed in the squares and then browned in a small amount of peanut oil. Baby cut carrots were cut into strips and added to the pan along with the mushrooms and snow peas. They were cooked until crisp tender. The orange pepper (as that is what I had) was cut into strips and added for a few minutes before stirring in the sauce along with the cornstarch. The sauce thickened nicely and actually made more than was needed for the dish. It was served over Recipe #308293 by PanNan. Made for *ZWT6*
    Reply
  3. LARavenscroft
    The flavor of this stir fry is very good. Loved the hint of sweetness from the honey. The one thing that I would do different next time would be to lightly steam the vegetables and add them at the end after the sauce is thickened as they were too done for our taste and too much of the liquid had evaporated and there wasn't much sauce left to thicken. Made for Everyday is a Holiday Tag.
    Reply
  4. noway
    A recipe from one of those small community cookbooks that we have modified for our tastes by cutting the amount of meat in half and adding extra veggies! Like any stir-fry, this one is very versatile and you could use almost any veggies that you like. We have also added baby corn and red bell pepper before. *Updated: The review by LARavenscroft reminded me that we usually do 1.5 times or double the amount of sauce, depending on the amount of veggies we are using, so please update accordingly if you feel it needs more sauce.
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