Crispy Pork Stir Fry

Sep 29, 2018 | Main Course

This stir fry is as good, and almost as easy, as your favorite take out.

Serves: 4
Total Time: 25 min

Ingredients

  • 1 c. white rice
  • 1 lb. pork, thinly sliced and cut into 1/4″ strips
  • kosher salt
  • 1/3 c. cornstarch
  • 2 cloves garlic, chopped
  • 1 anchovy fillet, chopped
  • 1 tsp. ginger, peeled and chopped
  • 3 tbsp. brown sugar
  • 3 tbsp. soy sauce
  • Freshly ground black pepper
  • 1 tbsp. plus 1 tsp. canola oil, divided
  • 1/2 lb. snow peas, chopped
  • 1 red bell pepper, cut into 1/4″ strips
  • 3 green onions, chopped

Method

  1. Steam rice according to package instructions. Meanwhile, pat pork with a paper towel to remove moisture. In a medium bowl, add pork, season with salt, and mix with cornstarch until coated.
  2. In the bowl of a mini prep food processor, add garlic, anchovy, ginger, brown sugar, soy sauce, and pepper. Pulse until well blended and set aside.
  3. In a large skillet over medium-high heat, heat 1 teaspoon oil and cook snow peas and red pepper until tender, about 2 minutes. Remove and set aside.
  4. Return skillet to high heat and add remaining 1 tablespoon oil. When oil is almost smoking, add pork. Sauté until cooked through and pork is crispy, about 5 minutes. Reduce to medium heat, then return vegetables and half the sauce to the pan. Stir quickly to coat pork and vegetables in the glaze. (Watch carefully; the sauce can burn due to the sugar.) If you want more sauce, add the balance. Garnish with green onions and serve with steamed rice.